Fragrant Vanilla Cake

Tag: pie

  • Vegan Cherry Almond Pie

    Vegan Cherry Almond Pie

    My Mom asked me if I could make a Vegan Cherry Almond Pie around Christmas, and so I was happy to come up with one!  Cherries are kind of festive after all with their pretty red color and I can’t even remember the last time I made cherry pie so it sounded really good.  Also I am loving fruit pies lately, mainly apple but frozen cherries are available, so why not make one with them?!

    I made my classic vegan butter pie crust for the base, and then to make this even more of a cherry almond pie, I added a layer of vegan marzipan under the filling in the crust.  My Mom used to make her apple pies like this sometimes when I was little and it was always such a delicious addition!  I make my pies a little different than just throwing them in the oven all assembled to bake a really long time. I sometimes like to cook the filling first, which is what I did here.  I cooked the cherry filling on the stove, adding just enough maple syrup and a little sugar to sweeten, and I added vanilla and almond extract at the end.  It was so delicious, I could not wait to add it to the pie!

    For the topping, I made a crunchy sweet almond streusel, because that it my favorite thing to top a pie with!  It smelled amazing while baking!  I could not wait to sample it!  It turned out sooo good!  the filling was sweet, scented with vanilla and almond, packed with cherry flavor, the perfect match with the rich marzipan and crunchy almond topping!  This pie is so heavenly!  If you love cherry pie, definitely give making this Vegan Cherry Almond Pie a try!

    Vegan Cherry Almond Pie

    Makes one 9 inch pie

    Crust:

    • 1 1/2 cups organic whole wheat pastry flour
    • 2 Tbsp granulated sugar
    • 1/4 tsp sea salt
    • 1/2 cup plus 2 Tbsp vegan butter (I used Earth Balance), chilled in its solid state cut into chunks
    • about 3-4 Tbsp cold water

     

    Filling:

    • 6 cups fresh or frozen pitted sweet cherries*
    • 1/4 cup maple syrup
    • 2 Tbsp granulated sugar
    • 1/4 cup cornstarch
    • 1 tsp pure vanilla extract
    • 1/2 tsp almond extract
    • 1/8 tsp sea salt
    • 8 oz vegan marzipan

     

    Topping:

    • 2/3 cup organic whole wheat pastry flour
    • 3 Tbsp granulated sugar
    • 1/2 cup vegan butter, cut into chunks (I used Earth Balance)
    • 3/4 cup rolled oats
    • 1/4 cup sliced almonds
    • 1/4 tsp sea salt

     

    Instructions:

     

    1. Pre-heat the oven to 425F degrees.
    2. To make the crust, in a large bowl, mix together flour, sugar, and sea salt. Cut in vegan butter with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a 10 inch circle on a sheet of slightly floured parchment paper, then use the paper to help you transfer one to an 9 inch pie dish.  Fit crust into the dish and set aside.
    3. To make the filling, place the cherries and maple syrup in a large pot.  Cook over medium heat, until they are bubbling and softening.  Sprinkle in the cornstarch while mixing and cook until it thickens.  Add the vanilla, almond and sea salt and stir until combined. Set aside.
    4. Roll out the marzipan into a 9 inch circle, and place on top of the pie crust at the bottom.
    5. To make the topping, mix all ingredients together with hands in a bowl until small clumps form.
    6. Pour the cherry filling over the marzipan in the pie crust, then sprinkle the streusel over the top of that.
    7. Place in the oven on a tray, and bake for 40-45 minutes, until the cherries are bubbling and the topping and crust are lightly browned.
    8. Remove from the oven and let cool completely before cutting.

     

     

  • Vegan Pumpkin Apple Pie

    Vegan Pumpkin Apple Pie

    Pumpkin and apple pie are both Thanksgiving essentials as far as I’m concerned. My Grandma always served both, along with pecan pie and when I was little I would always have a little slice of each. This year I made some pecan baklava for thanksgiving but I also wanted to have pumpkin and apple pie, so I made a Vegan Pumpkin Apple Pie last weekend and it turned out so delicious!

    I made a home made pie crust, then I made some apple pie filling with cinnamon and vanilla I cooked on the stove and poured that over the crust for the first layer.

    For the second layer I made an easy vegan pumpkin pie filling that is made rich with coconut cream, and flavored with warming pumpkin pie spices and vanilla. It’s really easy to make you just blend it in a blender, pour it over the crust and bake!

    It smelled amazing while baking! Once it cooled down, I topped it off with vegan whipped cream before serving! It is so heavenly! The perfect dessert to include with your Thanksgiving spread! If you love pie, definitely give this Vegan Pumpkin Apple Pie a try!

    Vegan Pumpkin Apple Pie

    Makes one 9 inch pie

    Crust:

    • 1 1/2 cups all purpose flour
    • 2 Tbsp granulated sugar
    • 1/4 tsp sea salt
    • 1/4 cup plus 2 Tbsp vegan butter
    • about 3-6 Tbsp cold water

    Apples:

    • 3 medium tart sweet apples, diced
    • 1 tsp cinnamon
    • 1/4 cup granulated sugar
    • pinch sea salt
    • juice of one lemon

     

    Filling:

    • 2 cups canned pumpkin puree
    • 1/3 cup pure maple syrup
    • 3/4 cup coconut cream
    • 2 tsp vegan butter, melted
    • 1 1/4 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • 1 /4 teaspoon ground nutmeg
    • 1/4 tsp ground cloves
    • 1/4 teaspoon salt
    • 1 1/2 tablespoons cornstarch
    • 3/4 teaspoon agar powder

     

    For Serving:

    • vegan whipped cream

     

    Instructions:

    1. To make the crust, in a large bowl, mix together flour, sugar, and sea salt. Cut in butter with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a 9 inch circle on a sheet of parchment paper, then use the paper to help you transfer it to an 8 inch pie dish.  Flute the edges, and set aside in the refrigerator.
    2. Pre-heat the oven to 375F degrees.
    3. To make the apples, place them in a sautee pan over medium heat with all of the other ingredients, cover with a lid, and cook until the apples are tender, about 10 minutes. Set aside.
    4. To make the pumpkin filling, place all ingredients in the blender and blend until smooth.
    5. To assemble the pie, scatter the apples over the crust, then pour the filling over that.
    6. Place in the pre-heated oven and bake for about  40-45 min. until the edges of the crust are lightly brown, and pie is set.  Allow to cool completely.
    7. Serve with vegan whipped cream if desired.
  • Vegan Blueberry Maple Pie

    Vegan Blueberry Maple Pie

    Although autumn is just around the corner and I’m excited for those flavors, I’m holding onto the last bits of summer. There are still strawberries on the plant on my deck, and we just went blueberry picking a few weekends back so I’m not quite ready to say goodbye to berries quite yet. Last weekend I decided to make a Vegan Blueberry Maple Pie because it just sounded good and it’s been ages since I’ve made a double crust pie. A good blueberry pie warm with some whipped cream or ice cream is just heavenly!

    So I made my classic pie crust, using some Earth Balance vegan butter sticks (I’ve used country crock and that works well too), and it turned out perfect! I haven’t made a double crust pie in ages, usually I just go for a crumble topping, but it just sounded good this time!
    For the filling, I sweetened the blueberries with maple syrup and sugar so that they were just sweet enough but their natural sweetness and flavor could shine.  I thickened it with cornstarch and it came out just right.  I also added a touch of vanilla to the filling because I love it in all of my desserts!  When the pie was all ready to go in the oven I brushed it with oat milk and sprinkled it with a little sugar because I love when pie crusts have that crispy crunchy sugary coating on them.
    The pie baked up beautifully!  It smelled amazing as I pulled it from the oven and I could not wait to try it!  It was so heavenly!  The buttery crust was perfect with the sweet vanilla maple scented jammy berries and almond whipped cream I decided to serve it with!  I shared some with friends and family ad they loved it as well!  If you love berries, definitely give baking this Vegan Blueberry Maple Pie a try!

    Vegan Blueberry Maple Pie

    Makes one 9 inch pie

    Crust:

    • 3 cups organic whole wheat pastry flour
    • 1/4 cup maple sugar or brown sugar
    • 1/2 tsp sea salt
    • 3/4 cup vegan butter (I used Earth Balance), chilled in its solid state cut into chunks
    • about 6-8 Tbsp cold water

     

    Filling:

    • 6 cups fresh blueberries*
    • 1/4 cup maple syrup
    • 2 Tbsp maple sugar
    • 1/4 cup cornstarch
    • 1 tsp pure vanilla extract
    • 1/8 tsp sea salt

     

    Brushing:

    • Oat milk or other plant based milk
    • maple sugar or granulated sugar

     

    Instructions:

     

    1. Pre-heat the oven to 425F degrees.
    2. To make the crust, in a large bowl, mix together flour, sugar, and sea salt. Cut in vegan butter with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into two 10 inch circles on a sheet of slightly floured parchment paper, then use the paper to help you transfer one to an 9 inch pie dish.  Fit crust into the dish and set aside.
    3. To make the filling, Mix all ingredients well in a bowl, and pour into the pie crust.
    4. Transfer the other pie crust to the top of the pie (if you want you can cut shapes out first, to make vents or you can cut vents with a knife after), press the edges together and flute them to seal them.
    5. Brush with oat milk or other plant based milk and sprinkle with sugar.
    6. Place in the oven on a tray, and bake for 20 minutes, then lower the oven temperature to 375 and bake for another hour until the juices are bubbling and the pie is browned (check every so often and if it gets too browned, cover the top with foil).
    7. Remove from the oven and let cool completely before cutting.

     

    *If you are using frozen blueberries for this and they are still frozen, you may need to bake an extra 15-20 minutes

  • Vegan Peach Pie Bars

    Vegan Peach Pie Bars

    I had a bunch of peaches that I needed to use up and peach pie sounded good, but I wanted something that was more easily shareable so I decided on Vegan Peach Pie Bars instead!

    Peach pie is so good in the summer! When I make it, I like to give it a crumble topping so I did the same for these bars! For the crust I made a classic butter pie crust made with vegan butter. I used whole wheat pastry flour in these, but if you wanted to use all purpose flour or even gluten free all purpose flour that would work as well for a gluten free option (I have used Bob’s Red Mill gluten free all purpose baking flour and it works well).

    I kept the filling simple with peaches and a minimal amount of sugar to sweeten, and a touch of vanilla and cinnamon to make them extra delicious! I used oats in my crumble topping because my Mom always did and I love the texture they give.

    These baked up nicely and smelled so amazing when I pulled them from the oven! I could not wait to sample one! They are so delicious with sweet jammy peaches on a buttery crust and crunchy cinnamon oat topping! If you have peaches on hand, definitely give these Vegan Peach Pie Bars a try!

    Vegan Peach Pie Bars
    Makes 16

    Crust:

    • 1/2 cup vegan butter
    • 1/4 cup brown sugar
    • 1/4 tsp sea salt
    • 1 cup whole wheat pastry flour

     

    Filling:

    • 3 medium or 4 small peaches, sliced 1/4 inch thick
    • 1/4 cup whole wheat pastry flour
    • 1/4 cup brown sugar
    • 1 tsp cinnamon
    • 1 tsp lemon juice
    • 1/8 tsp sea salt

     

    Topping:

    • 1/2 cup old fashioned oats
    • 1/2 cup chopped pecans
    • 1/4 cup brown sugar
    • 1/4 tsp ground cinnamon
    • 1/4 cup gluten free all purpose baking flour
    • 3 Tbsp vegan butter
    • 1/4 tsp sea salt

     

    Instructions:

    1. Preheat the oven to 350F degrees, and line a 9×9 inch square pan with parchment.
    2. Mix together the crust ingredients, and press into the bottom of the prepared pan.  Place in the oven and bake for 15 minutes until set.
    3. Meanwhile, mix together the peach filling and set aside.
    4. Mix together the streusel filling in a bowl, and scrunch together with hands until it clumps up.  Set aside until crust is done.
    5. Remove the crust from the oven and spread the peach filling out over it (making sure it is all flat and evenly distributed), then sprinkle with the streusel.  Place back in the oven and bake for about 45 minutes until the streusel is lightly browned and peaches are tender.
    6. Once the bars have finished baking, remove them from the oven and allow to cool completely.
    7. Cut into 16 bars, and enjoy!
  • Vegan Chocolate Chip Pecan Pie Bars

    Vegan Chocolate Chip Pecan Pie Bars

    I can not believe how fast this Fall is going. It seemed like it had just started, and now it is dark outside early, the leaves have fallen off the trees and we are way into November and Thanksgiving is this week!  So I am thinking about the Thanksgiving desserts.  I don’t usually make pecan pie any other time of the year.  It was my favorite Thanksgiving dessert growing up. My Mom and Grandma were big pecan pie lovers, and I think I inherited that too.  Not that I didn’t always take a piece of the pumpkin and apple pie that we always had as well, dessert was my favorite part, and I saved room.  I was thinking about that pecan pie this week and how good it was and decided that I needed to make something similar.  So I made Vegan Chocolate Chip Pecan Pie Bars!

    One of my favorite pecan pies that I have made (I tend to make different variations to keep it interesting), was one with chocolate chips or chunks. I did not want to make a big pie right now though, so I went with pecan pie bars.  I like making bars, because they are a good thing to store in my freezer and pull out when the craving strikes.  Plus they are easy to share!

    For these, I made sort of a short bread type crust, because I figured it would go so well with the pecans. Instead of using straight flour, I used a mixture of flour and tapioca flour to give it a nice melt in your mouth texture. If you don’t have tapioca flour though, you can use cornstarch instead with good results. For the filling, instead of making a corn syrup or sugar and egg filled filling like in the original, I made a gooey vanilla date caramel.  I love date caramel!  It tastes just as good as regular to me but is way less processed. Dates are about as natural as it gets when it comes to sweetener if you blend them up yourself.

    I added plenty of pecans to this, and of course the dark chocolate chunks.  I could not wait to try these bars.  They smelled so heavenly while baking!  I had to wait until the next day though, since I was making them at night, and I wanted them to cut nicely which requires complete cooling. They turned out sooo good!  I think I like these even better than the uber sweet pecan pie I grew up eating, these have more of a true pecan flavor along with the sweet caramel!  If you are a pecan pie fan, give these Vegan Chocolate Chip Pecan Pie Bars a try!

    Vegan Chocolate Chip Pecan Pie Bars

    Makes 16

    Crust:

    • 3/4 cup organic whole wheat pastry flour*
    • 1/4 cup tapioca flour (or cornstarch would work as well)
    • 1/4 cup granulated sugar
    • 1/8 tsp sea salt
    • 6  Tbsp vegan butter (such as Earth Balance)

     

    Filling:

    • 1 cup soft pitted medjool dates (if they are not soft, soak them in filtered water for 30 minutes and drain well
    • before using)
    • 1/4 cup pecan butter (or raw cashew butter or almond butter)
    • 1 Tbsp maple syrup, plus more for brushing the top of the pie
    • 1/8 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1/3 cup filtered water
    • 1 Tbsp coconut oil
    • 2 cups toasted pecans, plus more for top of bars
    • 3/4 cup chopped vegan dark chocolate, plus more for top of bars
    • maple syrup for brushing bars

     

    Directions:

    1. Preheat oven to 375F degrees.
    2. To make the crust, in a large bowl, mix together flour, tapioca flour,  sugar, and sea salt. Mix in butter and stir (or use your hands and knead) until a smooth dough is created. Press into the bottom of an 8×8 inch square pan.
    3. Place in the oven and bake for 15 minutes or until just starting to brown.  Remove from the oven.
    4. To make filling, combine all ingredients in a high speed blender or food processor except the pecans and chocolate chunks. Process until smooth, then scrape into a bowl and stir in the pecans and chocolate chunks. Spread the filling over the crust, and top with more pecans and chocolate chunks. Brush the top lightly with maple syrup. Place in the oven.
    5. Bake for about 20 minutes until it is starting to brown lightly.
    6. Remove from oven and let cool completely before serving.

     

    *If you prefer regular AP flour, that will work as well. Or if you would like to make these gluten free, you can swap the whole wheat flour for a gluten free flour blend like Bob’s Red Mill AP baking flour (I have had success with this brand).

  • Winter Vegetable Lentil Pie

    Winter Vegetable Lentil Pie

    Christmas snuck up so fast this year, I can’t believe I am already posting my Christmas food!  I hope you all are having a wonderful holiday season so far! Normally I make lasagna for Christmas but I decided to make something different this year.  I have always wanted to make a savory pie for Christmas and this year I finally got around to making one! I wanted it to be filled with veggies, and some protein so I came up with a Winter Vegetable Lentil Pie! It turned out so delicious I had to share the recipe with you all!

    For the filling I included my favorite veggies, sweet potatoes, squash, and mushrooms with sautéed onions, celery and garlic. I wanted to include some protein and I thought lentils would be perfect! I love them in a vegan shepherds pie, so I thought why not add them this kind of pie as well? I added in a touch of thyme, nutritional yeast and tamari and the filling was delicious!

    Now normally I make my own pie crust but I haven’t had a lot of time lately with the holidays and work so I thought I would use a store bought vegan pie crust this time.  I bought a Dufour pastry crust from Whole Foods Market.  I haven’t bought a store bought crust since before I went vegan so I wasn’t sure how it would be, but it was so delicious!  It made the perfect flakey and delicious crust!  I definitely recommend if you are in need of a store bought crust!  It rolled out nicely, as well!

    This pie turned out soooo good!  The filling was savory and packed with veggies, all of my favorites in one pie, it was filling hearty and that flakey crust was the perfect package for them!  My Mom complimented the pie as well, saying it was very delicious which meant a lot to me.  It was the perfect thing to make for Christmas, but I think this will be a great meal throughout the winter as well!  If you want a switch up from pot pie, give this Vegan Winter Vegetable Pie a try!

    Winter Vegetable Lentil Pie

    Makes 1 9 inch pie

    Ingredients:

    • 2/3 cup green lentils
    • filtered water
    • 2 cups squash cut into 1 inch dice
    • 2 cups sweet potatoes cut into 1 inch dice
    • 2 tsp avocado oil
    • 1 cup celery, diced
    • 1 cup yellow onions, diced
    • 2 cups sliced crimini mushrooms
    • 3 garlic cloves, minced
    • 1/2 tsp sea salt
    • 1/4 tsp black pepper
    • 1 Tbsp tamari
    • 1/2 tsp dried thyme
    • 3 Tbsp nutritional yeast
    • 1 store bought vegan pastry crust (double crust, you need a top and bottom, I used Dufour which can be found at Whole Foods Market)
    • unsweetened plant based milk

    Instructions:

    1. In a pot, combine the lentils and water and bring to a boil. Lower to a simmer and cook for about 30 minutes until the lentils are soft.  Remove from heat and drain well.  Set aside.
    2. Place the squash and sweet potatoes in a steamer basket, and steam for about 10 minutes until tender.  Set aside.
    3. Heat the avocado oil in a non-stick skillet over medium and add the celery, onions, mushrooms and garlic and sautee until they are tender, about 10-15 minutes.  Remove from heat and add to a bowl, along with the lentils, squash and sweet potatoes.  Add the sea salt, pepper, tamari, thyme and nutritional yeast to the bowl also, and mix everything well until everything is evenly distributed.  Set aside in the refrigerator to cool completely.
    4. When the filling has cooled.  Preheat the oven to 375F degrees.
    5. Roll out one of the pie crusts into a 10 inch circle and fit it into the bottom of a 9 inch pie plate.  Spoon the filling over it and spread it out evenly.
    6. Roll out the other pie crust into a 10 inch circle, place it on top of the filling, and crimp the edge of the top crust and bottom crust together.  Cut vents into the top crust, brush with the plant based milk, and place in the oven.
    7. Bake the pie for about 1 hour until it is bubbling the the center and lightly browned.  Remove from the oven and let cool for 15 minutes before serving.
  • Vegan Chocolate Pecan Mousse Pie 

    Vegan Chocolate Pecan Mousse Pie 

    Growing up, for Thanksgiving my Grandma always had pumpkin, pecan and apple pie for dessert.  I would always take a slice of each, but the pecan was my favorite.  It was my Grandma’s favorite and Mom’s favorite too, although there was always more left of it at the end because some of my family does not like nuts (and they were totally missing out).  More for us I guess!  I always thought of pecan pie as kind of special because you don’t really get it any other time of the year, or I didn’t at that point in my life when I was not baking my own pies.  We didn’t usually have it for Christmas, just Thanksgiving.  Well, I like to keep the pecan pie tradition going, and I know it is my Mom’s favorite so I usually try to make some.  Although it usually ends up not being traditional. Like this year, I had just received some Rawmio cacao butter and Rawmio cacao powder from Raw Guru and I wanted to incorporate them into the pie, because who doesn’t love chocolate after all.

    I have made a chocolate pecan pie before, so I wanted something a little more different and fancy.  What I decided to make was a combined version of two of my favorite holiday pies, a Vegan Chocolate Pecan Mousse Pie!  I love pecan pie, and I love a chocolate mousse or french silk pie (something we would serve at Christmas), so I went and combined the two!  Yes, this pie has a few steps to make it and takes a little time but it is so worth it!  And it was something I made after a long day at work when I was tired (over the course of two days) but it wasn’t as much work as I thought it would be.  Sometimes I like to divide my dessert making between two days if something has to cool or has a few steps (since I feel like life is busy and I have less free time).  So in this case, I baked the bottom layer and the crust, let it cool outside for a while, while I made the mousse layer, then let it sit overnight in the fridge and made the whipped cream topping.  It worked perfect!

    To make the Vegan Chocolate Pecan Mousse Pie, I made a classic coconut oil crust, which comes out rich and flakey and is always easy to make.  Next, to make the pecan pie layer, instead of using corn syrup as traditional pecan pie does, I blended up dates to make a gooey chocolaty caramel which included some of the Rawmio cacao powder.  That baked up nicely and while it cooled I made a rich chocolate mousse filling with full fat coconut milk and the cacao powder and Rawmio cacao butter to give it plenty of chocolate flavor.  If you wanted to make this with coconut butter (not oil though) instead of the cacao butter, that works as well! It was heavenly!

    For the topping, I used more coconut milk and the Rawmio cacao butter to thicken it as well.  As a side note, for the topping and filling of this pie, it is important that you use thick coconut milk that is mostly cream, like 3/4 of the can thick cream or just canned coconut cream (but not the sweetened kind) or it will not firm up.  I cannot stress this enough, and I hate to see people’s desserts not turn out because they didn’t use the proper ingredients so I needed to mention this.

    The pie looked beautiful and I could not wait to try it!  Of course I had to photograph it first (the one downfall to being a food blogger no diving right into something like a pie since it needs to look pretty for pics) and my mouth was watering the whole time.  When I showed Eric a piece while I was photographing it, he said “That pie is legit!” meaning it looks pretty impressive, which it does with its three layers.  It is totally heavenly too, and perfect for a holiday dessert!  It has a buttery crust, a crunchy, sweet and gooey pecan layer which is the perfect partner for the rich chocolate mousse and mellow creamy vanilla topping!  If you are looking for an impressive pie for the Holidays this Vegan Chocolate Pecan Mousse Pie is it!  If you are in need of cacao products, check out the Raw Guru website for the Rawmio cacao butter and powder.  They also have some amazing chocolate products and nut butters too that I love!

     

    Vegan Chocolate Pecan Mousse Pie 
    Makes one 8 inch pie

    Ingredients:

    Crust:

    • 1 1/4 cups organic whole wheat pastry flour
    • 2 Tbsp coconut sugar or maple sugar
    • 1/4 tsp sea salt
    • 1/4 cup plus 2 Tbsp coconut oil in its solid state
    • about 3-4 Tbsp cold water

     

    Pecan Filling:

    • 1 cup soft pitted medjool dates (if they are not soft, soak them in filtered water for 30 minutes and drain well
    • before using)
    • 1/4 cup pecan butter or almond butter
    • 2 Tbsp Rawmio cacao powder
    • 1 Tbsp maple syrup, plus more for brushing the top of the pie
    • 1/8 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1/3 cup filtered water
    • 1 Tbsp Rawmio cacao butter or coconut oil
    • 2 cups toasted pecans

     

    Mousse Filling:

    • 1 15 oz can coconut cream or full fat coconut milk that is thick (you want at least 3/4 of the can to be cream or this recipe will not work)
    • 1/4 cup cacao powder
    • 1/3 cup maple syrup
    • 1 tsp vanilla
    • pinch sea salt
    • 3/4 cup melted Rawmio cacao butter or Raw Guru coconut butter

     

    Topping:

     

    Directions:

    1. Preheat oven to 375F degrees.
    2. To make the crust, in a large bowl, mix together flour, sugar, and sea salt. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a 10 inch circle using floured parchment underneath and floured rolling pin. Transfer dough to an 9 or 9 1/2 inch pie pan (don’t worry if it tears, just patch it up and nobody will know).  Flute the edges, or crimp them.  Set aside in the refrigerator.
    3. To make filling, combine all ingredients in a high speed blender or food processor except the pecans. Process until smooth, then scrape into a bowl and stir in the pecans. Spread the filling over the crust, spreading it out evenly, and place in the oven.
    4. Bake for about 30-35 minutes until the crust is starting to brown lightly. Remove from oven and let cool completely.
    5. To make the mousse filling, combine all ingredients in a high speed blender and blend until smooth, then pour into a bowl and place in the freezer, stirring every so often until it thickens slightly, about 1/2 an hour to 45 minutes depending on the temperature it was.
    6. Pour the mousse over the pecan layer, and place in the freezer until set, at least 1 hour.
    7. To make the coconut whipped cream topping, combine all ingredients in a high speed blender until smooth, then place in the freezer until it thickens to the consistency of whipped cream, about 45 minutes to 1 hour.
    8. Spread the cream over the top of the pie, sprinkle with pecans and dark chocolate and enjoy!
  • Vegan Peach Galette

    Vegan Peach Galette

        

    I have been all about the peaches lately. I made some peach scones and peach ice cream last week, and I have been eating them like crazy plus I made this peach galette. I was craving a peach pie, but I didn’t want to go through the extra effort to make one, so I went with a galette. It was a work day after all, and easy recipes are needed after you are all tired from working all day. Galettes are perfect for that! They are way less fussy than pies because they are rustic, so if the crust isn’t perfect it is ok, and you only need to deal with one crust not two.

    It only took me about 15 minutes to make the galette, the crust is fairly simple to make. The trick is just to not over-mix it because then it will be a little tough. But this one came out just right. I used a slightly different ingredient base than I have in the past, keeping the whole wheat pastry flour and almond meal and adding in coconut butter and pecan butter instead of the usual coconut oil. It tasted good before baking it, but would it hold up?

    Well, luckily it did! It honestly tasted even better than just the coconut oil. I love nuts in pie crusts, they make them extra delicious! For the filling I kept it really simple because the peaches were so good and flavorful on their own. I wanted to allow them to shine, so I just added a little maple syrup and vanilla plus a touch of lemon juice to them.

    The galette baked up beautifully! It smelled so good while baking, I could not wait to try it! Luckily I did not have to wait long, because I like to enjoy these things while still warm from the oven. It was heavenly with a rich crust, jammy peaches baked to tender perfection with a hint of vanilla. My favorite way to enjoy these is with some coconut milk ice cream which I sadly didn’t happen to have on hand (but you might). Next time I guess. If you are in the mood for something similar to peach pie but easier to make, give this a try!

    Vegan Peach Galette

    Makes 2 8 inch galettes

    Ingredients:

    Crust:

    • 1 1/2 cups organic whole wheat pastry flour* 
    • 1/2 cup almond meal
    • 3 Tbsp maple sugar
    • 1/4 tsp sea salt
    • 2 Tbsp coconut butter, warmed to liquid
    • 1/4 cup pecan butter or raw almond butter
    • 3-4 Tbsp cold filtered water or as needed

     

    Filling:

    • 6 fresh peaches, sliced
    • 1/4 cup maple sugar
    • juice of one small lemon
    • a pinch of sea salt
    • maple sugar, for topping

     

    Directions:

    1. To make the crust, in a large bowl, mix together flour, meal, sugar, and sea salt.  Cut in coconut butter and pecan butter with a pastry blender or 2 knives until it is in pea sized pieces.  Mix in just enough water to create a smooth dough that holds together but isn’t too sticky.  Add a touch more water if needed, and knead slightly until a smooth dough is created.
    2. Roll it out into two 9 inch rounds using parchment underneath and floured rolling pin.  If it tears, no worries, just press it back together and patch it up. Using the parchment to move them, place them on a sheet pan.
    3. Preheat oven to 400F degrees.  To make filling, mix together all ingredients in a large bowl.
    4. Arrange the peaches over the dough circles, leaving a 1 1/2 inch boarder, then carefully fold up edges to cover the edge of the fruit. Sprinkle with a little sugar.  Place in the oven. 
    5. Bake for 45 minutes (checking after 20 and if it is very brown, if they are tent with foil) until bubbling and fruit is tender.  Remove from oven and let cool on a wire rack for at least an hour.

      *If you want this to be gluten free, Gluten Free All Purpose Flour will work as well in this recipe (the same amount substituted for the whole wheat flour).

  • Vegan Key Lime Pie

    Vegan Key Lime Pie

        

    I have always loved key lime pie.  When I was little my Mom and I would order it at restaurants when we saw it on the menu or occasionally make our own.  It had to be the perfect balance of tart and sweet though, maybe a little more on the tart side and have plenty of real lime flavor.  We always put plenty of lime juice and zest into ours so it was fragrant and delicious!  I realized I hadn’t made any in forever last week so I decided to whip one up.  I actually haven’t made aa cooked one (I have made some raw lime pies since before I went vegan so I tried one out this time, basing it off of one of my lemon pie recipes.  

    I know graham cracker crusts are classic on a key lime pie, but I went for a regular buttery tasting pie crust this time (since I didn’t have graham crackers and did not feel like making them from scratch).  But I always have pie crust ingredients!  So I made a coconut oil pie crust.  It requires being partially baked before filling, but by the time the filling is done it is ready to go!  

    For the filling I use a good amount of lime juice with coconut milk, maple syrup to sweeten and a bit of cornstarch to thicken.  It works out well, and you end up with something that it like a lemon meringue pie filling, but with lime and creamier (which fits key lime pie).  I could not wait to try it!  But first, it had to cool completely. 

    I topped it off with a good amount of coconut cream to balance out the tart lime filling and it was perfect!  This pie was heavenly!  The lime scented tart sweet smooth filling was so good with the creamy vanilla coconut cream and buttery tasting pie crust!  If you are a citrus fan, definitely give this a try! 

    Vegan Key Lime Pie

    makes one 8 inch pie

    Crust:

    • 1 1/4 cups organic whole wheat pastry flour*
    • 3 Tbsp maple sugar or coconut sugar
    • 1/4 tsp sea salt
    • 1/4 cup plus 2 Tbsp coconut oil in its solid state
    • about 3-6 Tbsp cold water

     

      Filling:

    • 3/4 cup lime juice
    • 2 Tbsp lime zest
    • 1/4 cup plus 2 Tbsp cup cornstarch
    • 1 3/4 cup (one 15 oz can) full fat organic coconut milk* or canned unsweetened coconut cream
    • 1/4 cup plus 2 Tbsp maple syrup
    • 1/4 tsp spinach powder (for color, optional)
    • 1/4 tsp sea salt
    • 1 tsp pure vanilla extract

     

      Cream Topping:

     

      Instructions:

    1. To make the crust, in a large bowl, mix together flour, sugar, sea salt, and spices. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a 10 inch circle on a sheet of parchment paper, then use the paper to help you transfer it to an 8 inch pie dish.  Flute the edges, and set aside in the refrigerator until solid.
    2. Pre-heat the oven to 350F degrees. Place foil inside the pie crust, and weight down with pie weights or dried beans.  Place the pie in the oven and bake for 30 minutes, then remove from the oven.
    3. Meanwhile, for the filling, combine all ingredients in a saucepan, and bring to a boil.  Lower to a simmer and cook until thickened. Remove from heat, and pour into the prepared pie crust. Place in the oven and bake for 15 minutes.  Remove from the oven and let cool completely, then refrigerate until chilled.
    4. To make the cream topping, combine all ingredients in a blender and blend until completely smooth. Pour into a bowl and place in the freezer until it is thick like whipped cream (whisking every so often), about 20-30 minutes.
    5. Once the cream is ready, spread over the top of the pie, and refrigerate for a few hours before serving.

      Pie keeps up to 1 week in the refrigerator, covered or in a container. *If you wanted to make the crust gluten free, you could swap Bob’s Red Mill gluten free all purpose baking flour for the whole wheat pastry. I have tried this brand and know it will turn out well. *For the coconut milk, you want the kind that is 3/4 full of cream in the can, or it will not work and turn out runny, I used Thai Kitchen full fat milk, but their unsweetened canned coconut cream would work as well.

  • Vegan Caramel Pistachio Tart

    Vegan Caramel Pistachio Tart

        

    My Mom’s Birthday is in a few days and this year she requested a caramel nut tart.  Pecans are good, but you know what’s even better and prettier for spring?  Pistachios!  I have a funny story about them too.  Back when I was in high school and I went shopping with my Mom one time I filled up a giant bag of organic pistachios from the bulk section at the co op we shopped at.  When we got to the register to buy them they rang up at $45 or so!  I didn’t know they were so spendy and we didn’t really want to buy that many if they were so expensive but my Mom ended up buying them anyway and we ended up making them into a caramel tart like the one I decided to make this week. 

    The original one had a lot of dairy, butter and refined sugar in it, but I have come up with a version that is vegan and a bit healthier.  For this one, I make a coconut oil crust which is easy to make and still tastes rich and buttery like the original one.  For the filling instead of all the cream and sugar I made a date caramel.  I love dates they are like nature’s caramel, so heavenly!  When you blend them up with a few other ingredients, they make a great caramel for a pie or tart filling!

    As far as the pistachios went, no they did not cost $45 this time. You can actually get them for a reasonable price at Aldi!  Which is where I usually buy the ones I snack on.  They worked great for this tart!  I could not stop sampling the filling it was so good!  It also smelled so heavenly while baking!

    We could not wait to try it!  My Mom loved it (and me too)!  It was gooey and sweet with vanilla scented caramel, crunchy, salty and nutty thanks to the pistachios and the buttery crust was a nice touch!  If you are a fan of pistachios, definitely give this a try!  Also, it would be perfect for Easter!

    Vegan Caramel Pistachio Tart

    Makes one 8 inch tart

    Ingredients:

    Crust:

    • 3/4 cup plus 3 Tbsp organic whole wheat pastry flour 
    • 1 1/2 Tbsp coconut sugar or maple sugar
    • 1/8 tsp sea salt
    • 1/4 cup plus 1 Tbsp coconut oil in its solid state
    • about 2-3 Tbsp cold water

     

    Filling:

    • 1 1/2 cups soft pitted medjool dates (if they are not soft, soak them in filtered water for 30 minutes and drain well before using)
    • 1/2 cup raw cashew butter
    • 2 Tbsp maple syrup
    • 1/4 tsp sea salt
    • 2 tsp pure vanilla extract
    • 1/2 cup filtered water
    • 2 Tbsp coconut butter or oil
    • 1 3/4 cups shelled pistachios, plus more for the top

     

    Instructions:

    1. Preheat the oven to 375F degrees, and oil an 8 inch removable bottom tart pan.
    2. To make the crust, in a large bowl, mix together flour, sugar, and sea salt. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a 9 inch circle using floured parchment underneath and floured rolling pin. Fit into the prepared pan, using the parchment to assist. Set aside.
    3. To make filling, combine all ingredients in a high speed blender or food processor except the cashews. Process until smooth, then scrape into a bowl and stir in the pistachios. Spoon the filling into the crust and top with more pistachios to make the top look pretty.
    4. Place pies in the oven. Bake for about 30 minutes until the crust is starting to brown lightly. Remove from oven and let cool completely on a wire rack.
    5. Remove the bottom of the pan, and enjoy!
  • Vegan White Chocolate Strawberry Cream Pie

    Vegan White Chocolate Strawberry Cream Pie

    When I was little, there was this strawberry silk pie from Baker’s Square that they would have around Valentine’s Day that I just loved.  My Dad had gotten one a few times and it was sooo good!  It had a creamy strawberry layer, plenty of whipped cream on top, and pink white chocolate curls. I don’t even know if they make it anymore, but I was thinking about how good that pie was the other day and that I should make something similar but vegan.  I am not sure what was in the filling, but I thought a strawberry white chocolate cream filling would be amazing!

    So I got to work on it!  That pie had a classic pastry crust, so I made a traditional baked crust for mine.  The filling isn’t cooked, so I made the crust and cooled it before filling it.  It was my classic coconut oil crust that is nice and rich with a buttery texture.  I knew it would be perfect with the sweet filling!

    I made a strawberry white chocolate cream, starting off with coconut milk as the base and adding coconut butter and cacao butter for a white chocolate flavor and to thicken it. Plus a little vanilla and maple syrup for sweetness and plenty of berries to give it a lovely pink color and sweet flavor!  I also mixed in chopped strawberries, and swirled some strawberry jam into the pie.  You wouldn’t think that berries would be very flavorful this time of year since it is Winter here, but I lucked out and got some at Aldi that were just as good as summer berries!

    Lastly I topped it off with a coconut whipped cream and more berries.  It was so heavenly!  It was rich and creamy with plenty of strawberry flavor which was perfect with the mellow smooth white chocolate and vanilla!  I shared some with my Mom and she loved it as well!  If you are a strawberry fan, and looking for a Valentine’s Day dessert, this would be perfect!

    Vegan White Chocolate Strawberry Cream Pie

    Makes one 9 inch pie

    1 8 inch pie plate

    Crust:

    • 1 1/4 cups organic whole wheat pastry flour*
    • 3 Tbsp maple sugar or coconut sugar
    • 1/4 tsp sea salt
    • 1/4 cup plus 2 Tbsp coconut oil in its solid state
    • about 3-6 Tbsp cold water

     

    Filling:

    • 1 1 15 oz can full fat organic coconut milk, chilled
    • 1/4 cup maple syrup
    • 1/4 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1 1/2 cups mashed strawberries, divided
    • 1/2 cup coconut butter warmed to liquid
    • 1/2 cup cacao butter, warmed to liquid
    • 1/4 cup strawberry jam

     

    Cream Topping:

    • 1 1 15 oz can full fat organic coconut milk, chilled
    • 1/4 cup maple syrup
    • pinch sea salt
    • 1 tsp pure vanilla extract
    • 1/2 cup plus 2 Tbsp coconut butter, warmed to liquid

     

    For Decoration:

    • sliced strawberries

     

    Instructions:

    1. To make the crust, in a large bowl, mix together flour, sugar, sea salt, and spices. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a 10 inch circle on a sheet of parchment paper, then use the paper to help you transfer it to a9 inch removable bottom tart pan or an 8 inch pie dish.  Flute the edges, and set aside in the refrigerator until solid.
    2. Pre-heat the oven to 350F degrees. Place foil inside the pie crust, and weight down with pie weights or dried beans.  Place the pie in the oven and bake for 30 minutes, then remove from the oven. Let cool completely.
    3. For the filling, combine coconut milk, maple syrup, sea salt, vanilla and 1 cup of the strawberries and blend until smooth. Add the cacao butter and coconut butter and immediately blend just until it thickens on a lower speed (don’t over blend or it may clump up.  If this happens just keep blending until smooth, then chill for about 30 minutes stirring occasionally until thickened).  Fold in the rest of the berries. Pour into the crust.
    4. Drop the jam over the filling by the Tbsp, and swirl with a knife to create marbling.  Place in the freezer to firm up (about 2 hours).
    5. Meanwhile, for the cream topping, combine all ingredients in a blender and blend until completely smooth. Pour into a bowl and place in the freezer until it is thick like whipped cream (whisking every so often), about 45 minutes.
    6. Once the cream is ready, spread over the top of the pie. Decorate with strawberries, and serve!
    7. Pie keeps refrigerated for 1 week in a container.
  • Mini Vegan Bourbon Pecan Tartlettes 

    Mini Vegan Bourbon Pecan Tartlettes 

    This year for Thanksgiving instead of making one giant pie, I decided to make mini pecan tartlettes.  My family really hasn’t had big gatherings for Thanksgiving in years, since my Grandparents stopped being able to host years ago so we have always tried to keep it simple. Now that both of my grandparents are now gone, and we are dealing with quarantine this year it is going to be just 3 of us, so I thought I would make smaller portions, and tartlettes are perfect for that!  If I have leftovers I can easily freeze them as well for my Mom to have later (since I chose pecan pie because it is her favorite).

    Since my Mom, Eric and I all like the flavor of bourbon, I decided to make some bourbon pecan tartlettes!  I had made a large one with these same flavors years ago before I went vegan, and I have been wanting to make one ever since. This was the perfect opportunity!  I just gave them a classic coconut oil pie crust, because that is my go to, and it always turns out so delicious and buttery!

    For the filling, I used my date caramel.  Since I discovered date caramel when I was raw vegan for a few years I have never gone back to making refined sugar caramel. Date caramel is so good and it is about as natural as you can get when it comes to caramel.  Dates are nature’s candy after all! I just blend them up with some nut butter and a few other things and I could seriously eat that caramel with a spoon!  It makes amazing pie filling!

    Once the pecans and bourbon were mixed in and they were baking they filled my home with the most heavenly aroma!  I could not wait to try one, but of course they had to cool first.  They were super delicious!  That sweet gooey date caramel with a hint of bourbon and vanilla flavor was so good with the toasted pecans and buttery crust!  These will be perfect for Thanksgiving this week!

    Mini Vegan Bourbon Pecan Tartlettes 
    Makes 6 small tartlettes

    Ingredients:

    Crust:

    • 1 1/4 cups organic whole wheat pastry flour
    • 2 Tbsp coconut sugar or maple sugar
    • 1/4 tsp sea salt
    • 1/4 cup plus 2 Tbsp coconut oil in its solid state
    • about 3-4 Tbsp cold water

     

    Filling:

    • 1 cup soft pitted medjool dates (if they are not soft, soak them in filtered water for 30 minutes and drain well
    • before using)
    • 1/4 cup pecan butter (or almond or cashew butter)
    • 1 Tbsp maple syrup, plus more for brushing the top of the tart
    • 1/8 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1/3 cup filtered water
    • 1 Tbsp bourbon
    • 1 Tbsp coconut oil
    • 2 cups toasted pecans, chopped plus more for top of tart

     

    Directions:

    1. Preheat oven to 375F degrees.
    2. To make the crust, in a large bowl, mix together flour, sugar, and sea salt. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Divide dough into 6 pieces, and press into the bottom and up the sides of 6 4 inch inch tart pans.  Set aside in the refrigerator.
    3. To make filling, combine all ingredients in a high speed blender or food processor except the pecans. Process until smooth, then scrape into a bowl and stir in the pecans. Spread the filling over the crusts, and top with more pecans. Brush the tops lightly with maple syrup. Place on a baking tray, then place the tray in the oven.
    4. Bake for about 25 minutes until the crust is starting to brown lightly. Remove from oven and let cool before serving.
  • Chocolate Pecan Pie Cups

    Chocolate Pecan Pie Cups

    It was incredibly nice last weekend, so I didn’t spend much time in the kitchen. Instead, I spent lots out time outdoors, because how often is it 70F degrees in November?!  But we got snapped back to reality yesterday when it rained all day, then today when it snowed a few inches, plus ice pellets.  Winter is knocking on the door, but that means it is the perfect time to create deliciousness in the kitchen!  I am kind of on a pecan desserts kick lately.  Well, pecan pie specifically.  I made some pecan pie chocolate chunks bars last week and they were so good that I thought I might try making that flavor combination into a candy!

    I really wanted more of that gooey pecan pie filling after eating those bars, but with more of a caramel filling and chocolate ratio minus the crust (sorry crust, not that you weren’t good, but I am obsessed with the filling), so I thought making some chocolate cups sounded amazing!  I used a very similar filling to the bars.  Only I didn’t add the coconut oil and water, and I upped the maple syrup slightly since these are candies. The filling was a date caramel, my favorite caramel because it is way less processed than the kind made with sugar.

    This caramel whips up fast, and in fact I made twice the amount called for in the recipe, just so I would have extra to enjoy!  I mixed some toasted pecans into the half that I was using for the filling and it was super delicious!  This stuff is really hard to stop tasting. Luckily I had that extra caramel on the side so I had plenty left for the chocolate cups! I like chocolate cups as opposed to something you have to shape and dip sometimes because they are easier, and work well for more gooey fillings.

    These turned out so heavenly!  The caramel was rich, scented with vanilla and gooey with those crunchy toasted pecans and dark chocolate, it was hard to just eat one.  But I saved some for later so I had something to look forward to enjoying.  Needless to say, I didn’t end up sharing any of these and that doesn’t happen often!  If you are a pecan pie fan, definitely give these a try!

    Chocolate Pecan Pie Cups

    Makes 6

    Ingredients:

    Filling:

    • 1/2 cup soft pitted medjool dates (if they are not soft, soak them in filtered water for 30 minutes and drain well
    • before using)
    • 2 Tbsp pecan butter (or raw cashew butter or almond butter)
    • 1/8 tsp sea salt
    • 1 tsp pure vanilla extract
    • 2 Tbsp maple syrup
    • 1/2 cup toasted pecans, chopped

     

    Chocolate:

    • 1 1/2 cups chopped vegan dark chocolate

     

    Instructions:

    1. To make filling, combine all ingredients in a high speed blender or food processor except the pecans. Process until smooth, then scrape into a bowl and stir in the pecans.
    2. Melt the dark chocolate in the top of a double boiler until smooth.
    3. Pour enough chocolate into each of 6 silicone baking cups, or large PB cup molds to cover the bottom by 1/4 inch. Place in the freezer until firm.
    4. Spoon about 1 Tbsp of the filling into each cup on top of the chocolate trying not to touch the edges with it, and smoothing the top down a little so it doesn’t stick up too high.
    5. Pour the remaining chocolate over the fillings, and then place them in the freezer until the chocolate has set, about 20 minutes.
    6. Remove from the molds, and enjoy!

     

  • Individual Vegan Apple Pies

    Individual Vegan Apple Pies

    I have been enjoying lots of apples lately since we went to the apple orchard a couple of weekends ago.  Nothing beats a fresh Minnesota apple as far as I am concerned, especially for apple pie!  I made some last week, because I have been craving it and finally had the time.  My Mom always made the best apple pie when I was little.  People would always ask her to bring it to gatherings or Holidays like Thanksgiving.  She didn’t make her own pie crust usually, she used the store bought, but what made it so good were the Haralson apples and dash of lemon juice in the filling plus not as much sugar as most people use.  It was the most balanced apple pie ever with a little bit of tartness plus sweet from the apples.

    I make my apple pies the same way now.  Plenty of apple flavor.  It absolutely matters what type of apples you put into the pie you make.  I would recommend ones that taste good to you before you bake them.  If you use really mild flavored ones the pie might come out somewhat bland.  One time we had to use these frozen ones to make something at work and I think they were red delicious apples (my least favorite) and they needed a lot of doctoring up.

    I decided to make two smaller pies, because I wanted to share one and keep one for myself.  It is kind of fun after all to have your own little dessert!  I got two servings out of it though.  I made my classic pie crust, with vegan butter as opposed to coconut oil for a more pliable crust to work with for a double crust pie.  I admit I tend to make crumble top pies more because they are a little less fussy, but I felt like cutting cute shapes out of the dough this time.

    My kitchen smelled amazing while it was baking, and I could not wait to try it!  The pie turned out sooo good! I served it warm with coconut milk ice cream.  If you just want a really good classic apple pie, give this one a try!

    Individual Vegan Apple Pies
    Makes two 4 inch inch deep dish pies

    Filling:

    • 4 cups Haralson (or other tart sweet apples) cut into 3/4 inch cubes
    • 1/4 cup maple sugar (or brown sugar)
    • 1 tsp cinnamon
    • 1 tsp pure vanilla extract
    • juice of one lemon
    • a pinch of sea salt
    • 2 Tbsp organic whole wheat pastry flour

     

    Crust:

    • 2 1/2 cups organic whole wheat pastry flour
    • 1/4 cup coconut sugar or maple sugar
    • 1/4 tsp sea salt
    • 3/4 cup Earth Balance buttery sticks (pressed into the measuring cup), or your favorite vegan butter to bake with
    • about 6-12 Tbsp cold water

     

    Topping:

    • thick coconut milk
    • maple sugar

     

    Instructions:

    1. Preheat the oven tp 400F degrees.
    2. To make the filling, combine the apples, maple syrup, and cinnamon, vanilla, lemon juice, sea salt and flour in a bowl.
    3. To make the crust, in a large bowl, mix together flour, sugar, sea salt, and spices. Cut in Earth Balance with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created.
    4. Divide dough into 4 pieces. Roll each out into a 5 inch circle on a sheet of parchment paper, then use the paper to help you transfer two of them to two 4 inch deep dish pie plates.  Pour the apples into the pies, cut a hole in the remaining dough circles right in the center with a cookie cutter, then place them on top of the pies.  Pinch the edges down to seal them, and trim off the excess (you can roll this out and create cute shapes for the top of the pie). Flute the edges.
    5. Brush the pie with a little coconut milk, top with any extra dough shapes if you want to decorate it, and brush those with a little milk too.  Sprinkle with maple sugar, and place on a baking sheet.  Prick the crust a few times with a fork, and place it in the oven. Bake for 45 minutes, then check to see if the top is getting too brown, if it is tent with foil and place back in the oven until the pie is bubbling about another 15 minutes.
    6. Remove from the oven to a wire rack.
    7. Allow to cool completely before serving.

     

    *If you want to make this 1 8 inch pie instead of the two smaller pies, roll the dough into 2 9 inch circles instead of 4 and proceed the same with the recipe, just keeping in mind it might take about 15-20 minutes longer to bake.

    *If you want to make this gluten free  swap the whole wheat pastry flour for Bob’s Red Mill gluten free baking flour, or your favorite GF flour.

  • Vegan Pumpkin Pie Pop-Tarts

    Vegan Pumpkin Pie Pop-Tarts

           

    When Eric and I were walking through Target last week, some pumpkin pie pop tarts caught my eye. Now mind you, I have never really liked pop-tarts, I always thought they tasted sort of fake and not anything like real pastry with overly sweet filling.  The only ones I would tolerate were the cinnamon flavored.  But for some reason, seeing these ones at the store made me want to make home made ones.

    I knew I could make them way more delicious than the store bought ones.  Because these would have real pie crust not that fake stuff.  No, these are not low fat, but I would never eat a pop-tart for breakfast anyway…so that is not a problem.  To me this type of stuff is dessert.  I think I wanted to make them because there is just something I love about having your own individual pie, and pop tarts are sort of like hand pies.

    I filled them with something that tasted just like my usual pumpkin pie filling, a simple mixture of just pumpkin, coconut sugar and spices and it was just perfect when wrapped in the rich dough.  I topped them off with a sweet pumpkin glaze, and these were the best darn pop-tarts I have ever tasted!  If they had tasted like this when I ate them as a child I would have had them for breakfast every day.

    I don’t know about you but I have been obsessed with pumpkin and all things fall lately.  It is my favorite time of year after all, and I have to make all of the things pumpkin, spiced and apple so these pop tarts made me happy!  If you feel the same, definitely give these festive pop-tarts  a try!

    Vegan Pumpkin Pie Pop Tarts

    Makes 10

    Crust:

    • 2 1/2 cups all purpose gluten free flour
    • 1/4 cup coconut sugar or maple sugar
    • 1/2 tsp sea salt
    • 3/4 cup coconut oil in its solid state
    • about 6-7 Tbsp cold water

     

    Filling:

    • 2/3 cup pumpkin puree
    • 1/4 cup coconut sugar
    • 1 tsp pure vanilla extract
    • 1 tsp ginger
    • 1 tsp cinnamon
    • 1/8 tsp nutmeg
    • 1/8 tsp cloves
    • pinch sea salt

     

    Glaze:

    • 3 Tbsp coconut butter, warmed to liquid
    • 1 Tbsp pumpkin puree
    • 1 Tbsp maple syrup
    • pinch sea salt
    • 3-4 Tbsp filtered water or as needed

     

    1. To make the crust, in a large bowl, mix together flour, sugar, sea salt, and spices. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created.
    2. Roll out into a rectangle using floured parchment underneath and floured rolling pin. Cut into 10 rectangles.
    3. Preheat oven to 375F degrees.
    4. To make filling, mix together all ingredients. Spoon the filling onto half of the prepared little crust pieces (leaving a little boarder), and cover with the top pieces of dough (I used a small spatula to carefully move them), pressing the edges and crimping with a fork.
    5. Place on a parchment lined pan, then put into the oven. Bake for about 30 minutes until the crusts are starting to brown lightly. Remove from oven and let cool on a wire rack until warm.
    6. Whisk glaze ingredients together until smooth (adding more water if too thick, you want it to be pourable).  Spoon some of the glaze over each pop tart, and smooth it out to cover the top. Let set before serving.



  • Vegan Cream Cheese Apple Pie Bars

    Vegan Cream Cheese Apple Pie Bars

    I know it isn’t technically fall yet, but the weather has been feeling more like fall, and I am super excited about enjoying all of the delicious fall foods.  Especially the sweet ones involving pumpkin apples and spices.  I am looking forward to visiting the apple orchards soon!  I was gifted some apples and was in the mood for apple pie, but decided to make some apple pie bars instead because they can be shared more easily.  Also, I have been wanting to try making some apple cream cheese bars since last year.  I have made an apple cream cheese pie before, but I have been meaning to try making it in bar form.

    I decided to make these oil free, and use pecan butter instead of coconut oil in the crust and topping. It is one of the richest nut butters, so it works just as well plus gives these bars a nutty flavor. I make my own in a high speed blender.  If you don’t have access to it don’t worry you can use almond butter instead (or see the bottom for a coconut oil variation if oil free isn’t your thing).  The apples in the filling werea local variety, the Haralson, so they were nice and tart and perfect for apple pie! I prefer the tart ones in baked desserts, because then once you add the sugar the flavor is nicely balanced.

    Raw Guru recently sent me some of their Dastony raw cashew butter and I knew it would be perfect in the cream cheese layer of the bars.  I combined it with coconut cream and maple syrup for a rich and delicious tasting vegan cream cheese that set up nicely once baked thanks to the cornstarch I added.  Lastly I topped the bars off with a crunchy oat streusel topping.  They smelled sooo delicious while baking!

    I could not wait to try them!  They were sooo good!  They had a crunchy buttery tasting crust, the cream cheese layer was smooth and rich, a perfect partner for the sweet tart cinnamon scented apples and the crispy streusel on top! My taste testers loved them as well!  If you are in the mood for apple pie, give these babies a try! They are completely heavenly!  Like the best apple pie ever but in bar form!

    Vegan Cream Cheese Apple Pie Bars
    Makes 16

    Crust:

    • 1/2 cup pecan butter or almond butter
    • 1/4 cup coconut sugar
    • 1/4 tsp sea salt
    • 1 cup whole wheat pastry flour*

     

    Cream Cheese Filling:

    • 3/4 cup unsweetened coconut cream (the thick part from the top of a chilled can)
    • 1/2 cup Dastony raw cashew butter
    • 2 Tbsp maple syrup
    • 2 Tbsp cornstarch
    • 1/8 tsp sea salt
    • 1 tsp pure vanilla extract

     

    Filling:

    • 3 medium or 4 small apples, sliced 1/4 inch thick
    • 1/4 cup whole wheat pastry flour
    • 2 Tbsp maple syrup
    • 1 tsp cinnamon
    • 1 tsp lemon juice

     

    Topping:

    • 1 cup gluten free old fashioned oats
    • 1/4 cup coconut sugar
    • 1/4 tsp ground cinnamon
    • 1/4 cup whole wheat pastry flour
    • 3 Tbsp pecan butter or almond butter

     

    Instructions:

    1. Preheat the oven to 350F degrees, and line a 9×9 inch square pan with parchment.
    2. Mix together the crust ingredients, and press into the bottom of the prepared pan.  Place in the oven and bake for 15 minutes until set.
    3. To make the cream cheese, combine all ingredients in a blender and blend until smooth, then pour over the crust.
    4. Mix together the apple filling and arrange over the cream cheese layer so that the apples are flat.
    5. Mix together the streusel filling in a bowl, and scrunch together with hands until it clumps up.  Sprinkle over the apples.
    6. Place in the oven and bake for about 45-50 minutes until the streusel is lightly browned and apples are tender.  Note, since some ovens vary in temperature, check the bars after about 30 minutes and if they are starting to get too dark, tent them with foil so that they do not burn.
    7. Once the bars have finished baking, remove them from the oven and allow to cool completely.
    8. When the bars are cool, cut into 16 bars, and enjoy!

    *Notes:

    If you would like to make these gluten free, you can swap in Bob’s Red Mill GF baking flour (or your favorite similar flour, I just have used this brand and know it works well) for the whole wheat pastry flour in this recipe 1:1.

    If you would like these bars to be a little more rich, you can use coconut oil in the crust and crumble portions of this recipe in place of the pecan butter.

     

  • Vegan Blackberry Crumble Pie

    Vegan Blackberry Crumble Pie

    I haven’t had more than a few days of vacation here and there for at least two years.  I have also been working all throughout the quarantine since I am an essential worker, so not a lot of time off then, so when I had an opportunity to go on a road trip vacation with Eric to see his Dad who lives in Michigan of course I went!  I haven’t even been on an actual road trip since I was in middle school so it sounded like fun. It was a fun trip, lots of outdoor state parks to visit along the way, and of course the time with his family was the best part.  While we were there his Dad, took berry picking. He makes the best fruit jams I have ever tried so he knows what is good.
    We picked a total of 10 lbs of wild blackberries together and they were the most flavorful delicious berries you can imagine! Of course nothing beats fresh picked off the bush!  We took the ones we didn’t eat home (I have been eating so many berries lately I should look like Violet Beauregarde blue from Charlie and the Chocolate Factory).  At least I know I am getting my antioxidants!
    So when I got home, I decided that a blackberry pie sounded amazing. I don’t usually get that many blackberries when I find them at the store because they are usually a bit spendy here, but since I had a large amount I could finally make a pie!  I haven’t made pie in ages also, so it was about time.  Sadly none this summer yet because of the kitchen remodel and being busy so it was about time!
    I didn’t even need to sweeten the berries that much because they were packed full of flavor.  I just used my classic coconut oil crust, and put a nice crumble topping on the pie because it is my favorite. Double crust pies may be a little bit prettier, but nothing beats a good crunchy streusel!  This pie turned out super delicious!  I had to wait until it cooled to cut it so it would look pretty in my pictures, but it is amazing served warm with coconut milk ice cream!  I hope you all had a wonderful July!
    Vegan Blackberry Crumble Pie

    Makes 1 8 inch pie

    Crust:
    1 1/2 cups organic whole wheat pastry flour
    3 Tbsp maple sugar or coconut sugar
    1/4 tsp sea salt
    6 Tbsp coconut oil, in its solid form
    about 2-3 Tbsp cold water

    Filling:
    6 cups fresh or frozen organic blackberries (if they are frozen, thaw them first, and drain off any liquid)
    juice and zest of one small lemon
    1/4 cup maple sugar or coconut sugar
    2 Tbsp arrowroot powder or organic whole wheat pastry flour
    2 tsp pure vanilla extract
    pinch sea salt

    Topping:
    1/2 cup organic whole wheat pastry flour
    2 Tbsp maple sugar or coconut sugar
    3 Tbsp melted coconut oil
    3/4 cup gluten free rolled oats
    pinch sea salt

    To make the crust, in a large bowl, mix together flour, sugar, sea salt. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in just enough water to create a smooth dough that holds together but isn’t too sticky. Add a 2-3 Tbsp water as needed, and knead slightly until a smooth dough is created.
    Roll out into about a 9 inch round using parchment underneath and floured rolling pin. Place dough into an 8 inch pie pan and fit to edges (being careful). If it tears, no worries, just press it back together and patch it up. Flute the edges, or crimp with a fork. Set aside in the refrigerator.
    To make the topping, combine all ingredients in a bowl, and mix together and squeeze together until it is clumping up a bit. Set aside.

    Pre-heat the oven to 400F degrees. In a large bowl, toss together the filling ingredients. Spoon into crust. Scatter the topping over that. Bake for 1 hour in the middle rack of the oven until berries are all jammy and it is and bubbling (after 15 minutes check it and if it is getting too dark, tent it with foil for the rest of the time in the oven).

    Remove from oven and let cool before cutting.

  • Vegan Lemon Cream Pie

    Vegan Lemon Cream Pie

        

    I hope you all had a wonderful Easter weekend!  Saturday we had beautiful warm weather here, but for Easter Sunday it was snowing and just pretty slushy and cold which was a bit weird, but it didn’t stop me from getting outside for a walk with Eric in the afternoon. It was a bit weird watching the Easter Sunday church service on TV but still nice to spend time with those closest to me.  We made a simple Easter dinner with maple dijon glazed smoked tempeh, vegan cheesy potato casserole, a green salad with blackberries and pine nuts, a lemon carrot salad, and my banana caramel rolls and it was all really good! I haven’t had an Easter meal at home with my family in years, so I enjoyed it very much!  For dessert (which we had later because we were all pretty full), I made this vegan lemon cream pie!  

    I just love lemon desserts in the spring and so I figured it would be perfect for Easter this year.  I have always liked lemon meringue pie, but I prefer a cream on top of my pie to meringue so I made a coconut cream topping instead.  Also I did this because I feel like the cream keeps nicer for a few days and I made this in advance.  For the crust, I made my classic pie crust with coconut oil because it always turns out well. You have to blind bake it with weights so it gets nice and crispy since the filling doesn’t bake in there long, but it is worth that extra effort. 

    The filling is pretty easy to make, you make it on the stove, then pour it into the crust and bake it for a short time.  It has plenty of tart lemon flavor which is super important to me when it comes to lemon desserts. I don’t like it when they are too sweet, I want to be able to taste that tart lemon but still have it be balanced.  I feel like I achieved the perfect balance this time!  Once it was all cooled, it was time for the cream!

    Coconut cream is my topping of choice for most of my pies, because it is simple and easy to make and so rich and delicious!  The sweet creamy topping is the perfect pairing for the tart lemon filling and buttery crust!  My family and I loved this pie, and I hope you do too!  Why not give it a try this spring if you have lemons on hand!  I hope you all have a wonderful week!

    Vegan Lemon Cream Pie

    makes one 8 inch pie

    Crust:

    • 1 1/4 cups organic whole wheat pastry flour*
    • 3 Tbsp maple sugar or coconut sugar
    • 1/4 tsp sea salt
    • 1/4 cup plus 2 Tbsp coconut oil in its solid state
    • about 3-6 Tbsp cold water

     

      Filling:

    • 3/4 cup lemon juice
    • 2 Tbsp lemon zest
    • 1/4 cup plus 2 Tbsp cup cornstarch
    • 1 3/4 cup (one 15 oz can) full fat organic coconut milk* or canned unsweetened coconut cream
    • 1/4 cup plus 2 Tbsp maple syrup
    • 1/4 tsp ground turmeric (for color, optional)
    • 1/4 tsp sea salt
    • 1 tsp pure vanilla extract

     

    •  

    Cream Topping:

     

      Instructions:

    1. To make the crust, in a large bowl, mix together flour, sugar, sea salt, and spices. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a 10 inch circle on a sheet of parchment paper, then use the paper to help you transfer it to an 8 inch pie dish.  Flute the edges, and set aside in the refrigerator until solid.
    2. Pre-heat the oven to 350F degrees. Place foil inside the pie crust, and weight down with pie weights or dried beans.  Place the pie in the oven and bake for 30 minutes, then remove from the oven.
    3. Meanwhile, for the filling, combine all ingredients in a saucepan, and bring to a boil.  Lower to a simmer and cook until thickened. Remove from heat, and pour into the prepared pie crust. Place in the oven and bake for 15 minutes.  Remove from the oven and let cool completely, then refrigerate until chilled.
    4. To make the cream topping, combine all ingredients in a blender and blend until completely smooth. Pour into a bowl and place in the freezer until it is thick like whipped cream (whisking every so often), about 20-30 minutes.
    5. Once the cream is ready, spread over the top of the pie, and refrigerate for a few hours before serving.

     

    Pie keeps up to 1 week in the refrigerator, covered or in a container.

    *If you wanted to make the crust gluten free, you could swap Bob’s Red Mill gluten free all purpose baking flour for the whole wheat pastry. I have tried this brand and know it will turn out well.

    *For the coconut milk, you want the kind that is 3/4 full of cream in the can, or it will not work and turn out runny, I used Thai Kitchen full fat milk, but their unsweetened canned coconut cream would work as well.

  • Vegan Chocolate Banana Cream Pie

    Vegan Chocolate Banana Cream Pie

    About 10 years ago, there was a really good local upscale restaurant (that has sadly since closed) that my Mom and I would visit often, and they had amazing banana cream pie.  I can’t say that I had eaten much banana cream pie before I had it there, but after I had tried it, I ended up making my own at home quite a few times because I craved it and it was so good!  I love recreating things I try when I am at restaurants.  It has been ages since I made a banana cream pie though, I don’t think I have made one in 2 years.  So I figured it was about time!  Last week I made a chocolate banana cream pie!

    I had bought a whole bunch of bananas, but wasn’t feeling like just eating them by themselves and they were getting perfectly ripe, so it was perfect!  Also, my Mom’s birthday was last weekend and since she enjoyed that other banana pie so much, I thought this one would be good to share with her! She is not really a cake person, so I don’t usually bake a cake for her birthdays, usually a pie.  I knew this one was going to be good!

    I thought about making a baked crust, but I wanted a chocolate crust, and not one made from cookies so I made a no bake press in crust instead and it worked out great plus was much easier to make.  For the filling, I used plenty of bananas with cashew butter and coconut butter to create a creamy dreamy texture.  It tasted amazing too!  Like chocolate banana ice cream.  Maybe I just think that because I am a fan of nice cream (banana based ice cream) and I used to make that often, but it is so good!

    I added in a layer of bananas, then topped it off with plenty of vanilla coconut whipped cream!  That is one thing I have to have on my banana cream pie is coconut whipped cream piled high!  The pie was sooo heavenly!  That chocolate in the filling made it even better than just an original banana cream pie, and it was so rich and delicious you would never guess it was vegan and gluten free!  If you are a banana cream pie person, definitely give this a try!

    Vegan Chocolate Banana Cream Pie
    Makes one 8 inch pie

    one 8 inch pie pan, or removable bottom tart pan

    Ingredients:

    crust:

    • 1 cup finely shredded dried coconut
    • 1 cup gluten free organic rolled oats (or additional coconut)
    • 2 Tbsp cacao powder
    • 1/4 tsp sea salt
    • 1/2 cup soft medjool dates, pitted (soaked in water 30 minutes and drained well if not soft)
    • 1 Tbsp raw cashew butter

     

    Filling:

    • 1 cup mashed organic banana
    • 2 Tbsp raw cashew butter
    • 1/4 cup plus 2 Tbsp coconut butter (not oil), warmed to liquid
    • 2 Tbsp maple syrup
    • 1/4 tsp sea salt
    • 3 Tbsp cacao powder or unsweetened cocoa powder
    • 2 organic bananas sliced

     

    Topping:

    • 1 15 oz can full fat coconut milk (the kind that is at least 3/4 of the can thick cream or it will not work in this recipe, I used Thai Kitchen brand)
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1/4 tsp sea salt
    • 2/3 cup coconut butter (not oil), warmed to liquid
    • 2 Tbsp raw cashew butter

     

    For garnish:

    • Chopped vegan dark chocolate or chocolate chips

     

    Instructions:

     

    1. To make the crust, combine all the ingredients in a food processor and process until finely chopped and starting to hold together.  Press the mixture into the 8 inch pie pan or 8 inch removable bottom tart oiled with coconut oil.  Place in the freezer while you prepare the filling.
    2. For the filling, combine all ingredients except the 2 sliced bananas in a blender and blend until smooth.  Pour into the prepared crust, and top with the banana sliced in an even layer. Place in the freezer while you prepare the cream topping.
    3. To make the topping, combine all ingredients in a blender and blend until smooth. Then place in the freezer, whisking every so often until it reaches the consistency of thick cream.
    4. Spread the whipped cream over the pie and place in the refrigerator to set for about 30 minutes.
    5. Garnish the top of the pie with vegan dark chocolate.
    6. Store any leftover pie in the refrigerator.

     

     

     

  • Vegan Chocolate Almond Mousse Tarts

    Vegan Chocolate Almond Mousse Tarts

    I am in a chocolate dessert sort of mood lately. Maybe it is because Valentine’s Day is just around the corner and chocolate just feels right, or because eating chocolate seems to make me forget about winter.  Anyways, I decided that I needed something chocolaty last week, and since I had already recently made brownies and cake, I thought something with a chocolate mousse sounded lovely!  What I decided on was chocolate mousse tarts. My Mom had recently talked about a chocolate almond butter tart that she used to buy at Trader Joes that was really good, that she couldn’t get anymore.  So, I thought I would make something kind of similar and share.

    Little tarts are perfect for sharing! Plus, I know I feel special when I am enjoying my own cute little mini dessert.  These do require baking for the crust portion, but they aren’t difficult to make.  For the crust, I had thought about making them no bake, but I wanted the rich buttery pie crust that comes with baking.  I just used my classic pie crust dough and it worked perfect!

    For the filling I used coconut milk, the full fat kind that is mostly cream.  Please note, this thick kind is absolutely essential to the recipe turning out and thickening.  Plus, it makes it darn delicious when it is all rich and smooth.  Also, I added almond butter since these are chocolate almond butter tarts.  The filling was silky smooth and packed with chocolate flavor thanks to the large amount of cacao powder I used in it.

    I was pleasantly surprised by how fast I whipped these up.  Then again I cooled the crusts out in my garage since it was below freezing out there.  They turned out sooo good!  The crust was buttery and flakey and the filling smooth rich and delicious with a slight nuttiness from the almonds, and plenty of rich cacao flavor!  If you are a chocolate fan, definitely give these a try!  They would be perfect for Valentine’s Day!

    Vegan Chocolate Almond Mousse Tarts

    Makes 4

    Crust:

    • 1/2 cup plus 3 Tbsp flour
    • 2 Tbsp coconut sugar
    • 1/4 cup plus 2 Tbsp coconut oil
    • 1/8 tsp sea salt
    • 3-4 Tbsp filtered water or as needed

    Filling:

    • 3/4 cup full fat coconut milk (the thick part from the top of the can of coconut milk, use a brand that has mostly coconut cream (3/4 of the can), or it will not work for this recipe)
    • 1/2 cup cacao powder or unsweetened cocoa powder
    • 1/4 cup maple syrup
    • 3 Tbsp almond butter
    • 1/2 cup coconut butter, warmed to liquid
    • pinch sea salt

     

    Instructions:

    1. Preheat the oven to 375F degrees.
    2. In a bowl, combine the pastry flour, coconut sugar, coconut oil, and sea salt in a bowl, and mix together with your hands, scrunching the coconut oil into the flour until you have smaller pea sized pieces.  Mix in the water until a dough is formed, then divide into 4 balls and press them into four 4 inch tart pans, into the bottoms and up the sizes of the pan so it looks nice.  Prick a few holes into the bottom with a fork.
    3. Place in the oven and bake for 20 minutes, until golden brown and set.  Remove from the oven and let cool.
    4. To make the filling, combine all ingredients in a high speed blender and blend until smooth. Pour into a bowl, and place in the freezer, stirring every so often until it is almost the consistency of mousse or whipped cream this will take anywhere from 15 minutes to 30 minutes depending on how warm your ingredients were.
    5. Once the filling has thickened, spoon into the crusts (it will be mounded), then refrigerate until completely set (1/2 hour at least).
    6. Enjoy!

     

  • Vegan Chocolate Hazelnut Silk Pie

    Vegan Chocolate Hazelnut Silk Pie

    Pumpkin, pecan and apple were always staples at Thanksgiving growing up, and I made pumpkin and apple pies before Thanksgiving this year earlier in the season, but this year I decided to make a chocolate hazelnut pie specifically for Thanksgiving.  I was thinking something similar to French silk pie but with hazelnut because chocolate sounded so good to me at the time, and Raw Guru had sent me some of their Dastony Hazelnut Butter.  My family liked the idea too so I went for it!  I have a confession to make, I have decided I am not making much in the way of food for Thanksgiving this year, since we are going out to dinner the following weekend, but I am making dessert!  I get a little bit burnt out on making Thanksgiving food since I work in a deli and it is really busy this time of the year making all of the Thanksgiving dishes.  So I like a break on the actual holiday sometimes.

    But back to the pie which is the important part of this post!  I wanted it similar to French silk, so a classic buttery tasting pie crust.  For that, I used my classic coconut oil pie crust.  It has just 5 ingredients, whole wheat pastry flour, coconut oil, coconut sugar, and sea salt plus cold water.  It always tastes nice and rich, and bakes up nicely.  If you wanted to make it gluten free, you could swap Bob’s Red Mill gluten free all purpose baking flour for the whole wheat pastry.  I have tried it before with good results (but I have not tested other brands so I can’t say the same for how they would turn out).

    For the filling, it needed to be rich and delicious almost like a chocolate mousse with hazelnut so I used a combination of full fat coconut milk (mostly cream) combined with the Dastony Hazelnut butter, and coconut butter for a crave worthy concoction.  Once I added the maple syrup and cacao powder it was heavenly!  I could not stop tasting it!  It is really easy to make though, you just buzz everything in the blender and pour it into the crust and chill.

    Lastly, I wanted to top it off with some coconut whipped cream and hazelnuts to make it pretty.  I could not wait to try it!  I had to wait until the next day for it to chill but it was well worth the wait.  It was crave worthy!  Rich, smooth chocolate hazelnut filling (way better than any Nutella I ate growing up), a buttery tasting crust and vanilla whipped coconut cream and crunchy hazelnuts!  Just the sort of thing you want to go back for a second slice of!  If you are in the mood for something rich and chocolaty, definitely give this a try!

    Vegan Chocolate Hazelnut Silk Pie

    makes one 8 inch pie

    Crust:

    • 1 1/4 cups organic whole wheat pastry flour*
    • 3 Tbsp maple sugar or coconut sugar
    • 1/4 tsp sea salt
    • 1/4 cup plus 2 Tbsp coconut oil in its solid state
    • about 3-6 Tbsp cold water

     

    Filling:

     

    Cream Topping:

     

    Garnish:

    • toasted hazelnuts

     

    Instructions:

    1. To make the crust, in a large bowl, mix together flour, sugar, sea salt, and spices. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a 10 inch circle on a sheet of parchment paper, then use the paper to help you transfer it to an 8 inch pie dish.  Flute the edges, and set aside in the refrigerator until solid.
    2. Pre-heat the oven to 350F degrees. Place foil inside the pie crust, and weight down with pie weights or dried beans.  Place the pie in the oven and bake for 30 minutes, then remove the weights and foil and bake 10-15 minutes more or until lightly browned. When it is done baking, let cool completely.
    3. For the filling, combine all ingredients in a high speed blender and blend until smooth. Pour into the crust.
    4. Place in the freezer until set, about 2 hours.
    5. Meanwhile, for the cream topping, combine all ingredients in a blender and blend until completely smooth. Pour into a bowl and place in the freezer until it is thick like whipped cream (whisking every so often), about 20-30 minutes.
    6. Once the cream is ready, place it in a pastry bag and pipe around the sides of the pie (and serve with the extra if desired) or just spread it over the top in the center.  Garnish with hazelnuts, enjoy!

    Pie keeps up to 1 week in the refrigerator, covered or in a container.

    *If you wanted to make the crust gluten free, you could swap Bob’s Red Mill gluten free all purpose baking flour for the whole wheat pastry. I have tried this brand and know it will turn out well.

    *For the coconut milk, you want the kind that is 3/4 full of cream in the can, or it will not work and turn out runny, I used Thai Kitchen full fat milk, but their unsweetened canned coconut cream would work as well.

  • Vegan Apple Pie Cookies

    Vegan Apple Pie Cookies

    Last Sunday Eric and I visited the apple orchard with our friends. It pretty much tradition for every Minnesotan to do so (well at least everyone I know). Plus, Sunday was a beautiful fall day and the trees are at their peak colors so it was the perfect day to visit. Also, it has been raining a lot here in Minnesota, usually on the weekends so we were thankful that it was finally nice for this one so we could finally visit!  It was packed, seems like everyone has the same idea, but luckily they still had plenty of apples!  When we walked in from the parking lot in the field, we were greeted with the aroma of freshly baked apple cinnamon doughnuts and pie, and kettle corn and it made me really hungry again even though I had just eaten lunch.

    We wandered though the orchard admiring the apple trees, but since they didn’t have pick your own that day we headed to the barn to sample all of the types that they had.  They had the old Minnesota standbys like the Honey Crisp, Haralson, and Courtland, but there were also a few varieties I had never tried before and I ended up buying some of (since I have not seen them on stores) like the Pizazz and Honey Belle.  I picked up bags of the last two, because they were both flavorful, sweet just a little tart and unique.  I knew they would make some really good desserts as well as snacks later in the week.  Monday I decided to use some of them to make Apple Pie Cookies!  I love a good old fashioned apple pie and was craving some, but one large pie seemed like a lot of work so I opted for the smaller ones instead.

    I wasn’t sure whether I should go for cookie dough or actual pie crust for these, but I went with the pie crust, crossing my fingers that it would work. Because mini pies with apple crust would be so adorable.  I sautéed the apples before using them in the pies because I figured the cookies would cook better and faster if the filling was pre-cooked. Apples are kind of hard after all, and usually require a long cooking time. I actually do this with my large pies too.  The cookies smelled amazing while baking and the best part was I got to enjoy them a lot faster than traditional pie because they baked up quick!

    These are something that is best served warm out of the oven.  Not because they are not good when they are cold, they still are, but I am one of those people who has to have my apple pie slightly warm.  It brings out the flavor more!  They tasted wonderful, sweet jammy apples baked to perfection inside, a flakey buttery tasting crust, and a hint of cinnamon!  They were really a lot more forgiving to put together than traditional large apple pie, and they were the perfect recipe to showcase those Minnesota apples!

    Vegan Apple Pie Cookies

    Makes 18

    Crust:

     

    Filling:

    • 3 medium sweet tart sweet apples (I used pizazz apples, but you can use other apples with a lot of flavor such as honey crisp, haralson, or pink lady)
    • 3 Tbsp maple syrup
    • 2 tsp cinnamon
    • 1 tsp pure vanilla extract
    • juice of one lemon
    • a pinch of sea salt
    • 1 1/2 Tbsp arrowroot starch
    • coconut milk, for brushing
    • coconut sugar, for topping

     

    Instructions:

    1. To make the crust, in a large bowl, mix together flour, sugar, sea salt, and spices.
    2. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created.
    3. Roll dough out into a large rectangle 1/8 inch thick using parchment underneath and floured rolling pin, and cut into 36 circles with a cookie cutter, then cutting a vent hole into half of them (alternatively if you don’t want to cut a hole, you can poke the top a few times with a knife before baking instead).
    4. Preheat oven to 375F degrees. To make filling, mix together all ingredients but the arrowroot in a non-stick skillet.  Heat over medium and cook until the apples have softened, about 10 minutes, after they have softened add the arrowroot.
    5. Spoon the filling by the tsp onto half of the prepared little crust circles, and cover with the top pieces of dough with the vent hole (I used a small spatula to carefully move them), pressing the edges and crimping with a fork.
    6. Brush crust with a little coconut milk, and sprinkle with sugar. Bake for about 30 minutes until the crusts are starting to brown lightly.
    7. Remove from oven and let cool on a wire rack until warm.

     

    *If you prefer these to not be gluten free, you can use organic whole wheat pastry flour in place of the GF all purpose flour, the same amount.

  • Vegan Spiced Peach Hand Pies 

    Vegan Spiced Peach Hand Pies 

    We are kind of in between summer and fall right now.  The weather can’t seem to decide since we have gone from cool and 50F degrees and raining to sunny and nearly 80 within a few days.  Don’t get me wrong, I love summer but I am really excited for fall and that chill in the air is kind of nice, especially for running or doing anything active outside.  I am one of those people who likes it a little cool, so I am not sweating my butt off. I like to go enjoy the outdoors in the cool air in the fall then head inside for a warm drink like apple cider or a matcha latte.

    Since we are between seasons right now though, I decided to make a recipe that sort of was too on my day off last weekend.  I had some very ripe peaches on my counter  that needed to be used right away, so I was going to make some pie, but then I decided to include warming fall spices in them because I am in a fall sort of mood.  Spice is lovely with peaches just like it is with apples, and I will have plenty of those soon so why not enjoy the peaches while I still can.  That pie turned into hand pies, because I just didn’t feel like making a whole giant pie for myself.

    With hand pies, they are easier to share or I can freeze them for later.  Also, they are pretty simple to make and it is kind of fun to assemble them! First, I cooked the peach filling.  I do this, because they take less time to bake this way, and the fruit will always come out nice and tender.  I added some cinnamon, nutmeg and ginger for the spices, and a little bit of maple syrup to sweeten and it was perfect!  It needed to cool though before I made the crust so it didn’t melt it.

    For the crust, I used a simple recipe with whole wheat pastry flour, coconut oil, maple sugar and sea salt.  I wanted it simple to allow the flavor of the peaches to shine.  You could of course use Bob’s Red Mill all purpose gluten free baking flour if you wanted it to be gluten free (I have tested this brand and know it works well).  They baked up beautifully and my house smelled amazing! I could not wait to try one!  I didn’t have to let them cool long, because I love warm fruit pie, especially with coconut milk ice cream (which sadly I didn’t have any of when I made these because I wasn’t thinking ahead).  They were super delicious!  Sweet, jammy peach filling with just the right amount of warming spices in a flakey tender crust!  Just the sort of thing that is perfect for in between summer and fall!

    Vegan Spiced Peach Hand Pies 
    Makes 8

    Filling:

    • 3 cups organic peaches, cut into small pieces (like 1/2 inch cubes)
    • 2 Tbsp maple syrup
    • 1/2 tsp cinnamon
    • 1/8 tsp nutmeg
    • 1/4 tsp ground ginger
    • 1 Tbsp organic whole wheat pastry flour
    • 1 tsp pure vanilla extract

     

    Crust:

    • 2 1/2 cups organic whole wheat pastry flour
    • 1/4 cup maple sugar or coconut sugar
    • 1/2 tsp sea salt
    • 3/4 cup coconut oil in its solid state
    • about 6-7 Tbsp cold water (or as needed)

     

    Topping:

    • 2 Tbsp maple sugar or coconut sugar
    • 1/4 tsp cinnamon

     

    Instructions:

    1. In a saucepan, combine the peaches, maple syrup, cinnamon, nutmeg, ginger and cook over medium heat for about 15 minutes stirring often until the fruit is soft and starting to fall apart. Mix in the vanilla and flour and cool completely.
    2. To make the crust, in a large bowl, mix together flour, sugar, and sea salt. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created.
      Roll out into a large rectangle and cut into 16 identical rectangles.  Chill if too soft before assembling.  You want the dough a little pliable, but not so warm that it will break. Preheat oven to 375F degrees.
    3. To assemble, spoon about 2 heaping Tbsp of the peach filling over half of the dough rectangles (leaving a boarder so you can attach the dough at the sides). Cover with the remaining pieces of dough (I used a small spatula to carefully move them), pressing the edges and crimping with a fork or spoon or the edge of something with a flat edge, like a spatula.
    4. Mix together the 2 Tbsp maple sugar and cinnamon and sprinkle it over the pies.
    5. Bake for about 30 minutes until the crusts are starting to brown lightly.
    6. Remove from oven and let cool on a wire rack until warm.
  • Vegan Raspberry Lavender Pie Cookies

    Vegan Raspberry Lavender Pie Cookies

    Raspberries are my all time favorite fruit. Maybe because they are somewhat abundant here in Minnesota and I ate a lot of them as a kid. Or because they have a season limited to a couple of months here so they also seem somewhat special. Yes, you can buy them year round shipped in from other places, but they are definitely best this time of the year when they are local. So, I have been making a lot of things with raspberries lately.

    Last week I thought some raspberry pie sounded good but I didn’t want to make a giant pie so I decided on mini pies instead. When I say mini, I mean really mini as in pie cookies. I have made them before in other flavors so I figured why not raspberry?! Plus they are all cute and shareable and perfectly portioned for a few bites!

    I also decided to make them a little fancier and add a touch of lavender to them. Berries and lavender are so heavenly together! These were easy to make. You just make a simple pie crust dough (the trick is not to completely over-mix it), then roll it out and have fun cutting it into cute little circles that you then fill with jam and another piece of dough. I felt kind of like a kid playing with play dough.

    They baked up beautifully and in much less time than an actual pie would have. Also most importantly they turned out super delicious! The pie crust was buttery and rich and the raspberry filling sweet and gooey! If you love fruit pies, and have raspberries on hand, give this recipe a go!

    Vegan Raspberry Lavender Pie Cookies
    Makes 18

    Crust:

    Filling:

    • 1/2 cup mashed raspberries mixed with 1 Tbsp maple sugar and 1 tsp cornstarch or 1/2 cup vegan raspberry jam
    • 1/2 tsp dried lavender flowers

    Topping:

    • coconut milk or aquafaba for brushing tops
    • maple sugar or coconut sugar for sprinkling

    Instructions:

    1. Preheat oven to 375F degrees.
    2. To make the crust, in a large bowl, mix together flour, sugar, sea salt, and spices.
    3. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created.
    4. Roll out into a large rectangle 1/8 inch thick using parchment underneath and floured rolling pin, and cut into 36 circles with a cookie cutter.
    5. Mix the jam with the lavender.
    6. Spoon the raspberries or jam by the tsp onto half of the prepared little crust circles, and cover with the top pieces of dough (I used a small spatula to carefully move them), pressing the edges and crimping with a fork.
    7. Brush very lightly with a little coconut milk, then sprinkle with a little maple sugar.  Place the pan in the oven.
    8. Bake for about 30 minutes until the crusts are starting to brown lightly. Remove from oven and let cool on a wire rack until warm.
  • Vegan Peanut Butter and Dark Chocolate Pop Tarts

    Vegan Peanut Butter and Dark Chocolate Pop Tarts

    So last weekend I decided to make some chocolate peanut butter pop tarts. I know I just made raspberry pop tarts last week, but a friend asked me if I could make some involving chocolate too, so I couldn’t resist making them again. The other ones were so good after all and I did love chocolate Pop-Tarts almost as much as the strawberry and raspberry ones. Plus I have been in more of a pie making mood than a cake one lately, so it was perfect! Since they are basically hand pies.

    The pop tarts I ate growing up had a pretty bland weird tasting crust even if I thought it was good at the time. It really didn’t taste like pie crust at all. So when I make my home made pop tarts I want the crust to be delicious and actually taste like good pie crust. I made a whole wheat pastry flour based crust with coconut oil for the fat and it was perfect! You could of course use all purpose gluten free baking flour if you wanted to make these gluten free.

    For the filling I wanted it to have gooey peanut butter and chocolate, so I mixed my home made peanut butter with a rich dark chocolate ganache for the filling. I was super excited about these because I love all things chocolate and peanut butter and I could practically taste the finished product as I smelled them baking. But funny story, with the first batch, they started melting in the oven. I was super bummed, then I realized that I had measured the coconut oil wrong. I had to remake the whole thing!

    The second batch turned out perfect however with the correctly measured coconut oil. Why am I telling you this? Because I want you to know that I sometimes make mistakes too and stuff does not always come out perfect the first time. I decided to glaze the pop tarts with even more dark chocolate, because why not?! They were super delicious. Rich dark chocolate and peanut butter all soft and gooey on the inside and a flakey crust! So much better than the original Pop Tarts I grew up eating.

    Vegan Peanut Butter and Dark Chocolate Pop Tarts
    Makes 8

    Crust:

    • 2 1/2 cups organic whole wheat pastry flour
    • 1/2 tsp sea salt
    • 1/4 cup granulated sugar
    • 3/4 cup coconut oil in its solid state
    • about 6-7 Tbsp cold water (or as needed)

     

    Filling:

    • 3/4 cup vegan dark chocolate chips
    • 1/2 cup full fat coconut milk
    • 1/2 cup peanut butter

     

    Glaze:

    • 1/2 cup dark chocolate chips

     

    Instructions:

    1. To make the crust, in a large bowl, mix together flour, sugar, and sea salt. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created.
    2. Roll out into a large rectangle and cut into 16 identical rectangles.  Chill if too soft before assembling.  You want the dough a little pliable, but not so warm that it will break. Preheat oven to 375F degrees. Set the dough aside in the refrigerator while you make the filling.
    3. Melt the chocolate in the top of a double boiler with the coconut milk and peanut butter until smooth. Remove from the heat and let cool slightly.
    4. To assemble the pop tarts, spread about 2 Tbsp of the peanut butter chocolate ganache half of the dough rectangles (leaving a boarder so you can attach the dough at the sides). Cover with the remaining pieces of dough (I used a small spatula to carefully move them), pressing the edges and crimping with a fork or the edge of something with a flat edge, like a spatula. Bake for about 30 minutes until the crusts are starting to brown lightly. Remove from oven and let cool on a wire rack until warm.
    5. Melt the dark chocolate for the glaze in the top of a double boiler. Spoon some of the dark chocolate over each pop tart, and smooth it out to cover the top. Let harden before serving.

     

  • Vegan Raspberry Pop-Tarts

    Vegan Raspberry Pop-Tarts

    It was hard for my Mom to get me to eat breakfast when I was little. I just wanted to go to school or daycare and hated cereal so I would either eat Nutrigrain bars or Pop-Tarts so I didn’t have to sit down and take a lot of time to eat. The Raspberry Pop-Tarts were my favorite. But looking back on it, now that I have had plenty of pastries and real fruit they really didn’t taste like real pastries or raspberry at all even if they were amazing at the time. They had sort of a weird raspberry paste inside. I did however like the fact that they were iced and had sprinkles.

    I probably haven’t eaten an actual Pop-Tart since high school, but I have made my own at home with some success. No raspberry ones though until last weekend surprisingly. I had some raspberries on hand and was thinking that it would be awesome to make home made raspberry pop-tarts that were way better than those store bought ones I grew up eating. I am all for veganizing things and making them better.

    I was excited about these! I made a gluten free classic pie crust and used some home made raspberry jam as the filling. But of course you could use store bought if you have a favorite brand. These are actually pretty simple to make, although they do involve some mixing dough correctly and rolling it out and cutting it. But that is the fun part! Besides eating the finished ones of course. I wanted to put a glaze on them too, like the ones I ate as a kid.

    So, I used some Dastony coconut butter from Raw Guru to make a simple but delicious glaze. The finished product was super delicious! Jammy, gooey raspberry filling and a flakey buttery crust with a sweet glaze! They were waaayyyy better than any of the Pop-Tarts I grew up eating! I definitely recommend you try these next time you are craving the Pop-Tarts of your childhood.

    Vegan Raspberry Pop-Tarts
    Makes 8

    Crust:

    Filling:

    • about 1/2 cup raspberry jam

    Glaze:

    • 3 Tbsp coconut butter, warmed to liquid
    • 1 Tbsp raspberry powder (I ground up freeze dried raspberries with a mortar and pestle)
    • 1 Tbsp maple syrup
    • pinch sea salt
    • 3-4 Tbsp filtered water or as needed

    Instructions:

    1. To make the crust, in a large bowl, mix together flour, sugar, sea salt, and spices. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created.
    2. Roll out into a large rectangle and cut into 16 identical rectangles.  Chill if too soft before assembling.  You want the dough a little pliable, but not so warm that it will break. Preheat oven to 375F degrees.
    3. To assemble, spread about 2 Tbsp jam over half of the dough rectangles (leaving a boarder so you can attach the dough at the sides). Cover with the remaining pieces of dough (I used a small spatula to carefully move them), pressing the edges and crimping with a fork or the edge of something with a flat edge, like a spatula. Bake for about 30 minutes until the crusts are starting to brown lightly. Remove from oven and let cool on a wire rack until warm.
    4. Whisk glaze ingredients together until smooth (adding more water if too thick, you want it to be pour-able). Spoon some of the glaze over each pop tart, and smooth it out to cover the top. Let set before serving.

    *If you would rather not make these gluten free, just use the same amount of organic whole wheat pastry flour.

  • Vegan Key Lime White Chocolate Mousse Tart 

    Vegan Key Lime White Chocolate Mousse Tart 

    I was given a big bag of organic limes and so I thought it was the perfect time to make some key lime pie! Me not being one to make things just the same traditional way as everyone else though, decided to make a key lime white chocolate mousse tart instead. It would be like the pie, in that it would have plenty of tart lime flavor, but I also wanted the filling to have the mellow flavors of white chocolate and vanilla and a light fluffy texture. Also, I chose the tart instead of a pie because I like the fact that tarts always come out of my pans nicely because I have pans with removable bottoms. If you do a lot of baking definitely invest in some.

    This tart was going to be fabulous, and just the thing to make for Mother’s Day weekend. My Mom and I have always been big fans of key lime pie. We used to make it a lot when I was younger, and we both like the same balance of tart and sweet when it comes to key lime pie. It can’t be just sweet it has to have loads of tart lime flavor.

    For the crust on this pie, I decided to make it gluten free and combine almond flour and shredded coconut with some dates and a touch of sea salt to make a rich, super delicious tasting crust. Also, a very simple crust that doesn’t require any baking which means, less time spent making this which I am all for. For the filling I used a mixture of avocado and coconut cream and it was silky smooth deliciousness! I used coconut butter as well as cacao butter to thicken it for that white chocolate flavor. It was so good I could have poured it into a bowl and eaten it like mousse but I knew it would be even better once it was combined with the crust and whipped coconut cream topping!

    Once it was set up I topped it with the whipped cream and it was lovely. So delicious too! Better than many key lime pies and tarts I have tried in my lifetime with those heavenly notes of white chocolate and vanilla plus the tart lime flavor and fluffy whipped cream on top! If you are a key lime pie fan definitely give this tart a try!

    Vegan Key Lime White Chocolate Mousse Tart
    Makes one 8 inch tart

    Crust:

    • 1 1/2 cups almond meal
    • 1 cup finely shredded dried unsweetened coconut
    • 1/2 cup pitted medjool dates (if not soft, soak them in filtered water first)
    • 1/4 tsp sea salt

    Filling:

    • 1 cup Thai Kitchen organic full fat coconut milk (the thick cream part at the top of the can)
    • 2 smaller avocados (about 3/4 cup mashed)
    • 1 Tbsp organic lime zest
    • 1/3 cup lime juice
    • 1/3 cup maple syrup
    • 1/8 tsp sea salt
    • 1/2 cup raw coconut butter (NOT OIL), warmed to liquid
    • 1/4 cup raw cacao butter

    Topping:

    • 1 1/2 cups Thai Kitchen full fat coconut milk (I use this brand because 2/3 of the can at least is cream, you need this or the recipe will not work)
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1/4 tsp sea salt
    • 1/2 cup plus 2 Tbsp coconut butter, warmed to liquid

    Instructions:

    1. Oil an 8 inch spring form tart pan, and line the bottom with parchment paper.
    2. To make the crust, place all ingredients in a food processor, and process until crumbs and starting to hold together. Press into the bottom and up the sides of the prepared pan.
    3. Meanwhile, to make the filling, combine all ingredients in a high speed blender or food processor and blend until smooth. Pour the filling over the prepared crust, and place in the freezer to set for about 4-5 hours (or overnight in the refrigerator if you are not in a hurry).
    4. Meanwhile to make the cream, combine all ingredients in a high speed blender or food processor, and blend until smooth, then place in the freezer to chill (whisking occasionally) until it becomes the thickness of whipped cream which usually takes about 45 minutes to an hour depending on how warm the ingredients are. Once it has chilled, place it in the refrigerator until you are ready to top the tart with it.
    5. Remove the tart from the freezer, and spread the cream over it. Remove the outer ring of the tart pan, place on a plate and serve!
    6. Store any leftover tart in the refrigerator, covered or in a container with a dome.
  • Mini Avocado Lime Cream Tartlettes

    Mini Avocado Lime Cream Tartlettes

    I had a bag of limes on my counter just waiting to be used for something and key lime pie sounded really good, but I didn’t want to make a giant key lime pie just for myself and it seemed like maybe a lot of work for the energy level I had at the time. I was pretty tired from work and it just being gloomy outside but some summery limes in a dessert seemed like the perfect cure. So long as it was easy to make, so what I decided on was mini tartlettes. I love them because they are perfectly portioned, easy to share and I am not tempted to eat half a big pie.

    Since these were going to be easy to make, I made a no bake crust this time instead of the usual pie crust because waiting for them to bake and cool would take too long. I made a rich crust with almond flour and it worked out perfectly! Also bonus this is gluten free, because I did not use any flour for this, so I am sure some of you can appreciate that! Or you may be like me and have just have almond flour on hand you are not quite sure what to do with so this is the perfect use for it!

    The filling was super simple to make, you just buzz everything in your blender or food processor and voila! Delicious key lime pie filling. I used plenty of tart lime juice as well as zest to make these super fragrant, and just enough maple syrup to sweeten them. The base was a mixture of avocado and coconut milk and coconut butter, to make it nice and creamy and rich. I could have eaten it with a spoon like a mousse but of course then my tart shells would go to waste so I restrained myself.

    They were done in under and hour and they turned out super delicious. The filling tasted like a richer version of classic key lime pie, the almost buttery nutty almond tart the perfect pairing with it! If you are a fan of key lime pie, but don’t want to make a whole giant one, give these babies a try!

    Mini Avocado Lime Cream Tartlettes

    Crust:

    • 1 cup almond flour
    • 1/2 cup coconut butter, warmed to liquid
    • 1 Tbsp almond butter
    • 1/4 cup maple sugar
    • 1/8 tsp sea salt

    Filling:

    • 3/4 cup full fat coconut milk (the thick part from the top of the can)
    • 1 medium ripe avocado
    • 1/3 cup lime juice
    • 1 Tbsp organic lime zest
    • 2 Tbsp maple syrup
    • 1 tsp pure vanilla extract
    • 1/2 coconut butter, warmed to liquid

    Instructions:

    1. Combine all crust ingredients in a bowl, and mix together.
    2. Press the crust mixture into the bottoms of 4 mini tart pans. Place in the freezer while you make the filling.
    3. To make the filling, combine all ingredients in a high speed blender or food processor until smooth. Pour into the crusts, and set in the freezer until they firm up, about 30-45 minutes.
    4. Once they are set, enjoy!
    5. Store leftovers in an airtight container in the refrigerator for up to 1 week.
  • Maple Almond Chocolate Mousse Tart

    Maple Almond Chocolate Mousse Tart

    When I was in high school, my friend gave me a dessert book, and some of the recipes in it quickly became staples. One of which was a super simple chocolate mousse. You just whipped up chilled heavy cream, then poured melted dark chocolate into it while whisking and it created the most deliciously rich heavenly mousse I had ever tasted. I made it almost every weekend for a while at one point. I even made a version of it with a bit of bourbon which was crave worthy! I make a version of this mousse now, even to this day but with thick full fat coconut milk. I think it is even more amazing with the coconut milk.

    I decided last weekend that I wanted to make a tart with that mousse as the filling. My Mom recently asked if I could make something with maple as well, and it was her Birthday last weekend, so I decided to make this a maple almond mousse tart with a little smooth almond butter to give it a lovely almond flavor. That’s the thing about this mousse, it is so versatile, you can add anything to it to give it the flavor profile you want.

    For the crust, I used my classic pie crust with a little cacao butter added and it turned out pretty good! Normally for things like this, I would just make a no bake oat crust, but I like the texture of this crust better. I was the perfect base also for that rich smooth mousse because it was buttery and crunchy providing a nice contrast.

    The mousse for this was so good just on its own even before it made it into the crust. I could have just eaten it just like it was, and if you don’t feel like making this into a tart, just spoon it into glasses and enjoy. But boy was this tart heavenly. The dark chocolate was rich and intense in the mousse with a light sweet almond flavor and the aroma of maple, The chocolate crust made it even better! I garnished it with some maple almonds because why not?! If you are in a chocolate sort of mood, give this crave worthy tart a try!

    Maple Almond Chocolate Mousse Tart

    Makes 1 8 inch tart

    Ingredients:

    Crust:

    • 1 1/4 cups Bob’s Red Mill all purpose gluten free baking flour
    • 2 Tbsp cacao powder
    • 3 Tbsp coconut sugar or maple sugar
    • 1/4 tsp sea salt
    • 1/4 cup plus 2 Tbsp coconut oil in its solid state
    • about 3-4 Tbsp cold water

     

    Filling:

    • 1 1 15 oz can full fat organic coconut milk, chilled
    • 2 cups vegan dark chocolate chips
    • 2 Tbsp almond butter
    • 3 Tbsp maple syrup
    • 1 tsp maple extract (optional)

     

    Garnish:

    • 1/2 cup almonds
    • 1 Tbsp maple syrup
    • 1 Tbsp maple sugar
    • 1/8 tsp sea salt

     

    Instructions:

    1. Preheat oven to 375F degrees.
    2. To make the crust, in a large bowl, mix together flour, cacao powder, sugar, and sea salt. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created.
    3. Roll out into a 9 inch circle using floured parchment underneath and floured rolling pin. Transfer dough to an 8 inch tart pan and fit into the pan (don’t worry if it tears, just patch it up and nobody will know). 
    4. Place in the oven, and bake until set, more dry and starting to brown a little, about 25 minutes.
    5. Remove from the oven and let cool completely.
    6. For the filling, melt the chocolate in the top of a double boiler, then pour into a glass measuring cup with a spout.
    7. Place the coconut milk, almond butter and maple syrup in a food processor and blend until smooth.
    8. Turn the food processor on, and with the motor running, slowly pour the chocolate into it and blend until uniform in color.
    9. Pour the filling over the crust and spread evenly.  Place in the freezer to firm up (about 1-2 hours).
    10. Meanwhile, make the maple almonds for the garnish. Preheat the oven to 350F degrees, toss the almonds with the maple syrup, sugar, and salt and spread out on an oiled sheet pan. Place in the oven and roast for about 15 minutes until starting to brown and fragrant. Cool completely.
    11. When the tart has chilled enough, garnish the top with the almonds.
    12. Enjoy!
    13. Tart keeps refrigerated for 1 week in an airtight container.
  • Vegan Caramel Cashew Tart

    Vegan Caramel Cashew Tart

    About 10 years ago for Easter I made this amazing caramel cashew tart. I had made it because my Mom loves anything similar to pecan pie with nuts and caramel baked into a crust and cashews seemed more Spring like than pecans so that is what I chose. It had loads of butter and cream in it and plenty of refined sugar and was definitely not by any stretch vegan. I don’t know why I hadn’t thought to recreate it before now, but finally this year I did! It is not Easter yet, but that tart popped into my mind and I decided to make it veganized.

    I like to think that my veganized versions always improve upon the original classic versions of things that I used to make and luckily that is usually the case. This one was definitely better than the original! I used my classic gluten free pie crust for the base to keep it simple (since it is easy to make) and let the filling shine.

    For the filling instead of refined sugar caramel, I made a date based caramel. Dates are nature’s caramel after all, and they are my go to ingredient when making any kind of vegan caramel sauce, candy or filling. I love that they are so naturally sweet without being processed. I combined them with some luscious Dastony cashew butter that I recently received from Raw Guru and boy was the caramel heavenly. The cashew butter added a nice richness and of course I was keeping with the cashew theme!

    I could not stop tasting the caramel…it was kind of addictive, but I needed to leave enough for the tart so stirred in the cashews and I poured it into the crust before I ate too much. It smelled sooo good while baking! The only bad part about the whole process was waiting for the tart to cool so I could cut into it. But it was well worth the wait. It was so heavenly! The gooey cashew caramel vanilla filling with the crunchy cashews in the buttery crust was crave worthy! If you are a fan of cashews, definitely give this a try!

    Vegan Caramel Cashew Tart
    Makes one 8 inch tart

    Ingredients:

    Crust:

    Filling:

    • 1 1/2 cups soft pitted medjool dates (if they are not soft, soak them in filtered water for 30 minutes and drain well before using)
    • 1/2 cup raw cashew butter
    • 2 Tbsp maple syrup
    • 1/4 tsp sea salt
    • 2 tsp pure vanilla extract
    • 1/2 cup filtered water
    • 2 Tbsp coconut butter or oil
    • 1 3/4 cups toasted cashews, plus more for the top

    Instructions:

    1. Preheat the oven to 375F degrees, and oil an 8 inch removable bottom tart pan.
    2. To make the crust, in a large bowl, mix together flour, sugar, and sea salt. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a 9 inch circle using floured parchment underneath and floured rolling pin. Fit into the prepared pan, using the parchment to assist. Set aside.
    3. To make filling, combine all ingredients in a high speed blender or food processor except the cashews. Process until smooth, then scrape into a bowl and stir in the cashews. Spoon the filling into the crust and top with more cashews to make the top look pretty.
    4. Place pies in the oven. Bake for about 30 minutes until the crust is starting to brown lightly. Remove from oven and let cool completely on a wire rack.
    5. Remove the bottom of the pan, and enjoy!
  • Vegan Caramelized Citrus Galette

    Vegan Caramelized Citrus Galette

    Now that we are past the shortest day of the year, and we are into January, I feel like things are looking up.  Not that the Holidays were bad or anything.  I am just one of those people who likes to not have to worry about too many plans in a short period of time, and likes routine and normalcy.  I feel like I didn’t know what day of the week it was for the past couple of weeks with the Holidays in the middle of the week, and different days off than I am used too.  It feels so good to be back to normal and just do things at a more relaxed pace and enjoy things like just going for a walk outside or making new recipes and relaxing with a book or movie at night. It has been really warm here too for the last couple of days, which is awesome!  It is like Spring in January, so I have been trying to get outside everyday instead of just treadmilling it.  Also, it has been nice and sunny, not like December which is one of the cloudiest months.

    One of those new recipes that I had time to make this week, was a caramelized citrus galette.  I typically make galettes with apples, pears or berries, but since it is the peak of citrus season, I thought why not use it in a delicious dessert. I thought about using just oranges, but I love grapefruits and clementines too so I used all three!  It ended up being the perfect balance of tart and sweet. I tossed them with a little maple syrup, and a dash of cardamom and I knew this filling was going to be good.  I wasn’t sure it they would work out though, since citrus tends to be very juicy, but I solved that problem by saving the extra juices and making a caramel like syrup with rosewater and vanilla to top the finished galette off with.

    I love galettes because they are so much easier to make in pies and they bake much faster!  No fussy crusts, just one crust to roll and if it doesn’t look perfect, it is ok because it is rustic.  It smelled amazing while baking.  I love the sunny sweet scent of citrus, and the crust smelled almost buttery.  When it was done baking I drizzled it with a reduced orange rosewater caramel syrup and sprinkled it with some crunchy pistachios.  It turned out beautifully and it was super delicious!  I like it served warm with a scoop of coconut milk ice cream!  Take advantage of the lovely citrus this season and give this a try!

    Vegan Caramelized Citrus Galette

    Crust:

    • 2 cups whole wheat pastry flour*
    • 1/4 tsp sea salt
    • 1/4 cup maple sugar or coconut sugar
    • 1/3 cup coconut oil in solid state, cut into chunks
    • 1/4 cup almond butter
    • 5-6 Tbsp ice water

     

    Filling:

    • 1 grapefruit, peeled and sliced into rounds, juices reserved
    • 2 oranges, peeled and sliced into rounds, juices reserved
    • 3 clementines, peeled and sliced into rounds juices reserved
    • 3 Tbsp maple syrup
    • 1 Tbsp cornstarch
    • 1/8 tsp ground cardamom
    • pinch of sea salt
    • maple sugar or coconut sugar for sprinkling

     

    Orange Caramel Glaze:

    • 3/4 cup orange juice
    • 3 Tbsp maple syrup
    • 1/2 tsp rose flower water or orange flower water (optional)
    • 1/2 tsp pure vanilla extract

     

    For finishing:

    • chopped pistachios for garnish

     

    Instructions:

    1. To make crust, combine flour, sea salt, sugar, coconut oil, and almond butter in a bowl, and use a pastry blender to cut into the mixture until it resembles pea sized chunks (you can also use your hands).  Add water and mix into the dough.  Knead a few times until it comes together (you may need to add an additional Tbsp more water).  Shape into and roll out into a 1/4 inch thick circle on a sheet of parchment (you will want to dust the parchment underneath with a little flour and dust the rolling pin too to avoid sticking. If the dough has gotten too warm, place in the refrigerator).  Preheat oven to 400F degrees.
    2. Put a fine meshed strainer over a bowl, and press each citrus slice one by one into the bottom of the strainer (pressing out some of the juice, but not so hard that you smash them and they don’t look pretty anymore) and set them aside in a bowl.  Reserve the juices in the bowl under the strainer for later.
    3. Add 3 Tbsp maple syrup, the cornstarch, cardamom, and sea salt to the bowl with the citrus and toss to combine. Arrange fruit mixture on top of the dough, leaving a  1 1/2-inch border all the way around. Fold border over the fruit mixture, overlapping where necessary and pressing gently to adhere the folds (it doesn’t have to be perfect, it is rustic).
    4. Brush edges of dough with melted coconut oil, sprinkle with sugar, and bake until crust is deep golden brown and juices are bubbling, 45 minutes or so. Transfer baking sheet to a wire rack to cool the galette.
    5. Meanwhile, add all of the reserved citrus juices plus 3/4 cup orange juice to a small sauce pan along with 3 Tbsp maple syrup. Bring to a boil, and simmer until it is reduced to the consistency of syrup.  Add the rose water and vanilla and stir in.  Drizzle over the warm galette.
    6. Sprinkled the galette with pistachios, and serve warm or at room temperature.
    *You may use whole wheat pastry flour if you do not wish to make this gluten free.
  • Vegan Chocolate Hazelnut Swirled Pumpkin Pie

    Vegan Chocolate Hazelnut Swirled Pumpkin Pie

     

    I made a double chocolate pecan pie last weekend, and saved half in the freezer for Thanksgiving, and I thought I should make a pumpkin pie too, since it wouldn’t be right not to have both.  I don’t know about you, but when I was a kid, I thought that the dessert was the best part of the Thanksgiving meal, and I would always have a slice of each pie.  Usually pumpkin, pecan and apple. Now I usually make the apple pies earlier in the Fall and just make pecan and pumpkin because they seem more special and Thanksgiving exclusive.  This year I seem to have a chocolate theme going on.  I made the pecan pie with the chocolate I mentioned earlier and Raw Guru sent me some Dastony hazelnut butter and I was inspired to make some chocolate hazelnut pecan pie.  Their hazelnut butter is super silky and perfect for using in desserts.  Plus I figured “nutella” and pumpkin sounded amazing together so why not try it?!

    First, I made my classic pie crust using gluten free flour and coconut oil for the fat.  This always turns out good for me, and the coconut oil gives it a nice sweetness that is perfect for pie.  For the hazelnut part, I wanted a combination that was rich, creamy and delicious so I whisked together the hazelnut butter with some coconut cream and cacao powder plus a little maple syrup to sweeten and it was heavenly!  Before being baked, it tasted like smooth hazelnut mousse. Sooo good.  Yes, I always have to sample all of the elements of my desserts to make sure they are good before baking.  I am mainly testing to see if they are sweet enough or spiced enough in the case of the pumpkin part of this pie, plus it is kind of a little treat that only the baker gets to enjoy.  Same thing with licking the bowls. Best part of baking next to enjoying the finished product. You may be wondering how you get a pumpkin pie to set up without eggs, well for this one it is a combination of cornstarch and agar powder and it works wonders once the pie cools.  It sets up beautifully into a smooth custard.

    This pie smelled heavenly while baking.  The aromas of chocolate, nuts and spice filling my kitchen!  Unfortunately I had to wait until the next day to enjoy it because I baked it at night and it had to cool completely and set.  But it was well worth the wait!  This was seriously one of the best pumpkin pies I have tried/made.  I know I say that every year, but this was amazing!  A silky smooth texture, a layer of rich creamy chocolate filling, and sweet spiced pumpkin filling in a buttery tender crust!  Sooo good!  This is so much better than I remember pumpkin pie tasting when I was younger.  It was probably my least favorite of the 3 we always ate (pumpkin, pecan, apple), but now I think they are all tied. If you haven’t made your pumpkin pie for Thanksgiving yet, consider making this one.  I have a feeling you and your family will love it!

    Vegan Chocolate Hazelnut Pumpkin Pie
    Makes one 9 inch pie

    Crust:

     

    Chocolate filling:

     

    Filling:

    • 2 cups organic cooked pumpkin (canned is ok too), packed
    • 1/3 cup pure maple syrup
    • 3/4 cup full fat organic coconut milk
    • 2 tsp coconut oil
    • 1 1/4 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • 1 /4 teaspoon ground nutmeg
    • 1/4 tsp ground cloves
    • 1/4 teaspoon salt
    • 1 1/2 tablespoons cornstarch
    • 3/4 teaspoon agar powder

     

    Instructions:

    1. To make the crust, in a large bowl, mix together flour, sugar, sea salt, and spices. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a 10 inch circle on a sheet of parchment paper, then use the paper to help you transfer it to an 8 inch pie dish.  Flute the edges, and set aside in the refrigerator.
    2. Pre-heat the oven to 350F degrees.
    3. To make the chocolate filling, whisk together all ingredients until smooth and set aside.
    4. To make the pumpkin filling, place all ingredients in the blender and blend until smooth.
    5. To assemble the pie, pour most of the chocolate hazelnut filling layer over the crust (reserving about 1/4 cup), then pour the pumpkin filling over that.  Drop the remaining chocolate filling over the pumpkin filling in about 1/2 tsp amounts and swirl with a knife to create a pretty design.
    6. Place in the pre-heated oven and bake for about 1 hour and 20- 1 hour and 30 min. until the edges of the crust are lightly brown, and pie is still jiggly in the center but set at the edges (it will firm up once cool).  Allow to cool completely, then chill in the refrigerator for a few hours at least before serving (I chilled mine in the refrigerator overnight).
    7. Store any leftovers in the refrigerator.

     

  • Vegan Double Chocolate Pecan Pie 

    Vegan Double Chocolate Pecan Pie 

    One important tradition for Thanksgiving in my family is pecan pie. I know pumpkin and apple are the most popular, but my Grandma and Mom’s favorite pie was always pecan. I have to agree.  It is pretty decadent and delicious and I consider it special because I only got to enjoy it for Thanksgiving.  No other time of the year. So now every year I make a pecan pie.  Since I like to switch things up a bit though when it comes to recipes, it is not my Grandma’s pecan pie, it is even better.  And I know my Grandma would approve because when she was still alive, she always loved my desserts that I would share with her, especially ones involving pecans and caramel.  I know Thanksgiving isn’t here quite yet, but I decided to bake a pecan pie last weekend.  I decided to enter the Tresomega “Organics For Life” Blogger Recipe Challenge contest, and I decided what better recipe than a fabulous pecan pie featuring their coconut oil!

    After all, coconut oil is essential to my flaky tender pie crusts.  When I first switched over to a vegan diet, I used buttery sticks for my pie crusts because I thought they would be closer to butter. But I actually discovered that coconut oil is perfect for pie crust and it doesn’t have preservatives in it that you usually find in those sticks, also I am not keen on canola or palm oil which are often found in butter substitutes.  I like to keep things as unprocessed as possible.  Coconut oil gives your crust a lovely sweet flavor and tender texture.

    For this pie, I made my classic pie crust and it was the perfect base for the gooey pecan pie filling.  I decided to be decadent this time and make a double chocolate pecan pie.  So I made a date caramel filling with a touch more of the coconut oil and some pecan butter for richness plus a little cacao powder to make it chocolaty.  It was so good, almost like a fudge caramel!  In addition to the pecans, since this is double chocolate pie I stirred in vegan chocolate chips. I could not wait to try this pie!

    It smelled amazing as it baked.  Like caramel and chocolate heaven!  It was a bummer I had to let it cool overnight because I made it pretty late, but it was well worth the wait.  This pie is pure decadent delicious goodness!  Rich, gooey chocolate caramel filling, crunchy pecans and chocolate chips in a buttery crust!  You won’t even miss the sugar and corn syrup that you would find in regular pecan pie, this is plenty sweet.  You would never guess that it is vegan, gluten free and refined sugar free!  If you love pecan pie for the Holidays as much as I do, definitely give this version a try!  I have a feeling your family will love it even if they aren’t all vegan.

    Vegan Double Chocolate Pecan Pie 
    Makes one 8 inch pie

    Ingredients:

    Crust:

    • 1 1/4 cups all purpose gluten free flour
    • 2 Tbsp coconut sugar or maple sugar
    • 1/4 tsp sea salt
    • 1/4 cup plus 2 Tbsp Tresomega virgin coconut oil in its solid state
    • about 3-4 Tbsp cold water

     

    Filling:

    • 1 cup soft pitted medjool dates (if they are not soft, soak them in filtered water for 30 minutes and drain well
    • before using)
    • 1/4 cup pecan butter
    • 2 Tbsp cacao powder
    • 1 Tbsp maple syrup, plus more for brushing the top of the pie
    • 1/8 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1/3 cup filtered water
    • 1 Tbsp Tresomega virgin coconut oil
    • 1 cup toasted pecans, plus more for top of tart
    • 1 cup vegan chocolate chunks, plus more for top of tart

     

    Directions:

    1. Preheat oven to 375F degrees.
    2. To make the crust, in a large bowl, mix together flour, sugar, and sea salt. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a 9 inch circle using floured parchment underneath and floured rolling pin. Transfer dough to an 8 inch tart pan or pie pan (don’t worry if it tears, just patch it up and nobody will know).  Set aside in the refrigerator.
    3. To make filling, combine all ingredients in a high speed blender or food processor except the pecans and chocolate. Process until smooth, then scrape into a bowl and stir in the pecans, and chocolate. Spread the filling over the crust, and top with more pecans and chocolate. Brush the top lightly with maple syrup. Place in the oven.
    4. Bake for about 35-40 minutes until the crust is starting to brown lightly. Remove from oven and let cool before serving.
  • Vegan Maple Brandy Apple Hand Pies 

    Vegan Maple Brandy Apple Hand Pies 

    I am so ready for Fall.  It was still 90F degrees here this weekend, and it still feels like Summer, but you can tell that Fall is starting to creep in.  Some of the trees are just starting to change color or drop their leaves and it has been cooler at night.  There is nothing like waking up to a cool morning and going for a run with the crunchy leaves on the ground and aroma of Fall in the air.  I can’t wait for that. Also, wearing cozy clothes like flannels and sweaters and drinking hot toddies and baking apple pies.  It is my favorite season in case you can’t tell.  Just one more week and it will technically be here.  But I am getting started early with the baking.  The apples are already really amazing right now, so I decided that apple pie was in order.  I haven’t made it out to the apple orchard to get my bag of Haralson apples, my favorite for baking, but I had some delicious honeycrisps on hand so that is what I went with. They are the perfect balance of tart and sweet, and hold up well, so they are perfect for using in pies.

    I love a good mile high apple pie loaded up with filling, but I decided to go with cute little hand pies this time so I could easily share them.  Also, I like to switch up flavors in my desserts, so I decided to give these a little brandy and maple to make them extra good instead of just classic apple pie. I didn’t think that the difference would be all that noticeable, but it totally was!  The brandy is so good with the apples, and of course you probably already know that maple is amazing with them too so it was all together a heavenly combination! I made these a little different than most people make hand pies, and cooked the filling first before stuffing it into the dough.  That way you don’t have to bake them as long (it is only about 30 minutes baking time), and you know that the inside is done when the crust is browned.  I find that sometimes it gets way too dark by the time the filling is cooked so this eliminates that.

    They smelled so incredibly good while baking!  I love the heavenly aroma of apple pie, it reminds me of when my Mom used to make apple pie or crisp when I was little.  She always made the best pies!  Now I share my pies with her, because I know they are one of her favorites too. These hand pies turned out so good!  The filling was gooey, sweet and that scent of brandy and maple just put it over the top!  The crusts were tender and rich, and I had drizzled a maple brandy glaze over them that made them extra good.  If you have apples on hand, give these a try!  If you don’t wish to make them gluten free, just swap out the gluten free AP flour for organic whole wheat pastry flour.

    Vegan Maple Brandy Apple Hand Pies 
    Makes 6

    Crust:

     

    Filling:

    • 4 cups organic sweet apples (such as honeycrisp) cut into small 1/2 inch cubes
    • 3 Tbsp maple syrup
    • 2 Tbsp brandy (make sure it is vegan on Barnivore)
    • 1/2 tsp cinnamon
    • 1 tsp pure vanilla extract
    • 2 tsp cornstarch (dissolved in 1/2 Tbsp lemon juice)

     

    Glaze:

    • 3 Tbsp coconut butter, warmed to liquid
    • 1 Tbsp maple syrup
    • 1 Tbsp brandy
    • pinch sea salt
    • 3-4 Tbsp filtered water or as needed

     

    Instructions:

    1. To make filling, heat the apples, maple syrup, brandy and cinnamon in a small saucepan over medium heat, and cook them until they are very soft, about 10 minutes.  Add the vanilla, and cornstarch and lemon juice mixture and cook until thickened.  Remove from heat, and set aside and let cool completely before using with the pastry (you don’t want it too warm or it will make the crusts melt too much).
    2. To make the crust, in a large bowl, mix together flour, sugar, sea salt, and spices. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created.
    3. Roll out into a large rectangle and cut into 12 squares or rectangles.  Chill briefly in the refrigerator if too soft before assembling.  You want the dough a little pliable so you don’t want to chill it more than a few minutes, but not so warm that it will break (temperature is key to the success of this dough). Preheat oven to 375F degrees.
    4. To assemble, place about 3 Tbsp apple filling mixture in the middle of half of the dough rectangles (leaving a boarder so you can attach the dough at the sides). Cover with the remaining pieces of dough (I used a small spatula to carefully move them), pressing the edges and crimping with a fork or the edge of something with a flat edge, like a spatula. Bake for about 30 minutes until the crusts are starting to brown lightly. Remove from oven and let cool on a wire rack until warm.
    5. Whisk glaze ingredients together until smooth (adding more water if too thick, you want it to be pour-able). Spoon some of the glaze over each pie, and smooth it out to cover the top. Let set before serving.
  • Vegan Strawberry Pop-Tarts

    Vegan Strawberry Pop-Tarts

    I was kind of a picky eater when I was little when it came to normal quick breakfast foods.  I didn’t like cereal or milk, I didn’t like oatmeal (which is funny because now, that is what I eat, and I have done so for the last 15 years), and I wasn’t much for regular toast. But what I really liked were toaster pastries.  Strawberry Pop Tarts or Strawberry Toaster Streudels were my favorite.  Now of course they weren’t the healthiest, and they probably had artificial stuff and loads of sugar in them, but I loved those things. Now I would think of them as dessert not breakfast, because of how sweet they were.  But that doesn’t mean I don’t think about them and how good they were sometimes.  But you know what?  I can make home made ones now and they are 10 times better.  I have made other types before, but never strawberry pop tarts, so that is what I decided to make last weekend.  I had some lovely strawberry jam I had recently made so it was perfect!  They actually don’t take as much time to make as you think that they will.  It is far less time than say making an actual pie with loads of filling that has to cook or something.

    They actually only took me about 15 minutes to make the dough, roll it out and fill it, and about 30 minutes to bake, so under an hour!  Not including the glaze of course, but that takes no time at all to make.  I made a simple pie crust dough, and it was fun to roll it out, and cut it into the rectangles. I am someone who gets satisfaction from cutting straight even perfect lines in things like this or cutting a cake evenly.  Weird I know.  If you wanted to get more fancy, I suppose you could cut these into hearts or something but I went with the classic shape.  Having the jam on hand already was much easier than making a filling, and it behaved better because there was less moisture in it as well.  Sometimes hand pies like this ooze but it stayed in place which I was happy about! They smelled amazing while baking, and I couldn’t wait to try them!

    Of course I gave them a pink strawberry glaze first like traditional pop tarts have.  No refined powdered sugar in it though!  Only coconut butter, strawberries, maple syrup and a little water. It kind of tasted like strawberry ice cream!  The pop tarts turned out so good!  The sweet jammy strawberry filling, flaky rich crust, and smooth glaze were heavenly together!  I consider these more of a dessert than breakfast, but I won’t judge you if you eat them in the morning like other toaster pastries.  The next time you are craving pop tarts, give these a try!  You could freeze some for when your mood to eat them strikes and have them on hand like regular toaster pastries (just don’t actually put them in the toaster or you will get sticky glaze in your toaster, just thaw them out and enjoy them instead) only if they last that long though, they are pretty delicious and they might just get eaten first!

    Vegan Strawberry Pop-Tarts
    Makes 8

    Crust:

     

    Filling:

    • about 1/2 cup strawberry jam (I used THIS RECIPE minus the jalapeno, but you can use your favorite jam)

     

    Glaze:

    • 3 Tbsp coconut butter, warmed to liquid
    • 1 Tbsp strawberry powder (I ground up freeze dried strawberries with a mortar and pestle)
    • 1 Tbsp maple syrup
    • pinch sea salt
    • 3-4 Tbsp filtered water or as needed

     

    Instructions:

    1. To make the crust, in a large bowl, mix together flour, sugar, sea salt, and spices. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created.
    2. Roll out into a large rectangle and cut into 16 identical rectangles.  Chill if too soft before assembling.  You want the dough a little pliable, but not so warm that it will break. Preheat oven to 375F degrees.
    3. To assemble, spread about 2 Tbsp jam over half of the dough rectangles (leaving a boarder so you can attach the dough at the sides). Cover with the remaining pieces of dough (I used a small spatula to carefully move them), pressing the edges and crimping with a fork or the edge of something with a flat edge, like a spatula. Bake for about 30 minutes until the crusts are starting to brown lightly. Remove from oven and let cool on a wire rack until warm.
    4. Whisk glaze ingredients together until smooth (adding more water if too thick, you want it to be pour-able). Spoon some of the glaze over each pop tart, and smooth it out to cover the top. Let set before serving.
  • Vegan Blueberry Pie Cookies

    Vegan Blueberry Pie Cookies

    I made some apple pie cookies a while back and they were really good, so when I had some leftover blueberry jam, I thought it would be fabulous in some mini pie cookies!  It is Summer after all, the season of blueberries!  I love any type of fruit pie, but I don’t always want to make a giant one for just myself.  Plus these little guys are portion controlled.  You have a couple and you are good.  I am calling them cookies though instead of hand pies because they are the size of cookies.  Hand pies to me are more like pop tart sized.  I like to make a batch of cookies like these, then freeze the extra to enjoy later.  I always have a box of different types of cookies on hand in the freezer to enjoy when I feel like it.  Anyways, back to the blueberry pie cookies.  They were pretty simple to make.  Not fast to make because you have roll out the dough and assemble them, but at least the filling is already made if you have blueberry jam on hand.

    I like to use a fruit sweetened blueberry jam.  But you can use whichever one you want.  Just make sure the jam you use is vegan of course. For the dough I decided to use an organic whole wheat pastry flour, because I like the way it tastes in a pie crust. It is a basic vegan pie crust recipe, and I have been using it for over 10 years.  I used to use vegan margarine in pie crusts, but I don’t really like the ingredients in the commercial ones, so I now use coconut oil instead.  It gives the crust a slight sweetness and buttery flavor that I love!  It was kind of fun cutting out the little pie crusts.  Like when I was little and used to play with Playdough and roll it out and cut it into shapes.  I used to pretend I was making cookies and whatnot.  So I guess it is no wonder I love making desserts now!

    Once I had spooned the blueberries into the crusts, topped them, crimped them shut and they were all ready to go, I could not wait to try them!  But of course they had to bake first and they were completely aromatic while baking.  My whole house smelled like delicious blueberry pie. Once they had cooled enough to try them I was super excited.  Of course they had to still be warm.  They were so good!  Gooey sweet blueberry filling and a nice rich buttery crust!  If you have some jam on hand, you know what to make!  If you want to make these gluten free, you can substitute Bob’s Red Mill Gluten Free Baking Flour for the whole wheat 1:1.  They will just be lighter in color.

    Vegan Blueberry Pie Cookies
    Makes 18

    Crust:

     

    Filling:

    • 1/2 cup blueberry jam

     

    Topping:

    • coconut milk or aquafaba for brushing tops
    • maple sugar or coconut sugar for sprinkling

     

    Instructions:

    1. Preheat oven to 375 degrees.
    2. To make the crust, in a large bowl, mix together flour, sugar, sea salt, and spices.
    3. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created.
    4. Roll out into a large rectangle 1/8 inch thick using parchment underneath and floured rolling pin, and cut into 36 circles with a cookie cutter.
    5. Spoon the jam by the tsp onto half of the prepared little crust circles, and cover with the top pieces of dough (I used a small spatula to carefully move them), pressing the edges and crimping with a fork.
    6. Brush very lightly with a little coconut milk, then sprinkle with a little maple sugar.  Place the pan in the oven.
    7. Bake for about 30 minutes until the crusts are starting to brown lightly. Remove from oven and let cool on a wire rack until warm.
  • Vegan Peach Streusel Pie

    Vegan Peach Streusel Pie

    We don’t grow peaches here in Minnesota, so every Summer, they are like a treat.  At least to me, because there is nothing like a perfectly ripe, sweet peach.  Funny because when I was little, I wasn’t as big of a fan of them since I had only had the canned ones in peach pies that were just ok.  But nothing like the fresh ones.  I think the first time I had really good fresh peaches was when my Mom and I got them at a local store that was known for carrying really good ones.  That is actually where I bought 8 lbs of them earlier this week to make things out of because I haven’t had any yet this Summer.  They were so good too!  Perfectly ripe, not hard or too soft.  I am always bummed when I see peaches that look good but they are not ripe.  But these were perfect for the main thing I wanted to make with them, pie!  I have been dreaming about making a peach pie for weeks now, and I finally got around to making one.

    The last pie I made was a double crust pie, but this time I decided to go for a streusel topping, because not only is it my favorite, but it is easier to make than rolling out two crusts and not as fussy.  Which I was all for. No fussy recipes this week.  Do you ever have those weeks where you are tired and want good food that you made yourself but for not a lot of work?  Well that is me right now.  For the crust, I used a mixture of gluten free flour and Raw Guru almond flour because it makes the most delicious crusts!  The almonds give it a bit more richness than it would normally have and it sort of melts in your mouth.  The filling was pretty simple, just peaches, coconut sugar, cornstarch (to thicken), and vanilla. That was all it needed, because the peaches were so delicious and flavorful.  To make the topping extra crunchy, I added oats.  That was what my Mom always used when she made streusel, and so that is what I always use.  It makes them so much better than just flour, sugar and oil.

    The pie smelled so good while baking!  A sweet aroma of peaches and crust filling my kitchen.  I could not wait to try it, but of course I had to wait until the next day because I made it at night.  But it was well worth the wait!  I served it warm, topped off with my Peach Bourbon Ice Cream I recently made.  It was heavenly!  If you have a lot of peaches on hand, give this a try!  And, if you would prefer to make a gluten free pie, just use Bob’s Red Mill gluten free all purpose flour instead of the whole wheat flour, and quinoa flakes instead of the oats, just swap it in 1:1, it will turn out just as good.

    Vegan Peach Streusel Pie

    Makes one 9 inch pie

    Crust:

     

    Filling:

    • 6 cups organic ripe peaches
    • 3/4 cup coconut sugar
    • 1/4 cup cornstarch
    • 1 tsp pure vanilla extract

     

    Topping:

     

    Instructions:

    1. To make the crust, in a large bowl, mix together flour, almond sugar, and sea salt. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a 10 inch circle on a sheet of slightly floured parchment paper, then use the paper to help you transfer one to an 9 inch pie dish.  Set it aside in a cool place.
    2. Pre-heat the oven to 400F degrees.
    3. To make the filling, combine the peaches coconut sugar, vanilla, and cornstarch in a bowl, and toss together.  Pour this mixture into the crust, then cover with foil, and bake until the filling is bubbling, about an hour.
    4. Meanwhile, to make the topping, mix all ingredients together with hands in a bowl until small clumps form.  Once the pie has baked for an hour, add the topping, and bake for 10-15 minutes more until it is golden brown.
    5. Remove from the oven to a wire rack.
    6. Allow to cool completely before serving.
  • Vegan Summer Chocolate Berry Tartlettes

    Vegan Summer Chocolate Berry Tartlettes

    One of my favorite parts of Summer is the berries!  And, luckily the wild raspberries are growing like crazy around here this year!  Every time Eric and I go out for a walk practically we find more ripe ones to pick. I guess I consider berries special because it is only this time of the year that they taste the best, and are affordable to buy.  I always try to buy organic berries if I am buying them because they are a heavily sprayed crop, and in the off months (so October through end of April), I see raspberries being sold for $8.99/lb sometimes! Yikes, and they don’t even taste that good because they have to be shipped in from far away.  This is why it is important to eat in season fruits and enjoy them while you can!  So between the wild raspberries I have picked, and the good prices on berries lately I have been eating a lot of them.  Why not?  They are high in vitamins and antioxidants!

    I had 3 different kinds of berries in my fridge, and I said to myself, I need to make something pretty and delicious with some of these. Involving chocolate. Because chocolate is absolutely amazing with berries!  I did not want to spend a lot of time on it though because it was a work night, so I decided on some simple chocolate tarts. I had all of the ingredients on hand (mostly pantry items except the berries), and they took me about 30 minutes to make.  For the crust I used a mixture of  oats, nuts, and cacao powder.  Super easy, and all you do is press it into the pans, no baking required, which is always good on a 90F degree day, which it was!

    I made a luscious avocado mousse filling so good I could have eaten it with a spoon, but I saved it for the tarts.  They would have been good just like that of course if all you wanted was chocolate, but berries were to be the star of this show, so that is what I topped them off with.  They were so pretty!  Almost too pretty to eat, but that never stops me when I am hungry.  They were so good with the creamy rich chocolate filling, crunchy crust, and sweet jammy berries!  These are actually pretty healthy, so I wouldn’t judge if you decided to eat all three that the recipe makes instead of sharing them!

    Summer Chocolate Berry Tartlettes
    Makes 3 4 inch tartlettes

    Crust:

    • 1/2 cup organic gluten free rolled oats
    • 1/2 cup organic almond meal
    • 1/3 cup soft, pitted medjool dates
    • 2 Tbsp raw cacao powder or unsweetened cocoa powder
    • 1 Tbsp almond butter
    • 1/4 tsp sea salt

     

    Filling:

    • 1 medium avocado
    • 2 Tbsp almond butter
    • 2 Tbsp raw cacao powder or unsweetened cocoa powder
    • 2 Tbsp maple syrup
    • 1/4 tsp sea salt

     

    Topping:

    • about 1 cup mixed fresh organic berries (if they are strawberries, quarter them)

     

    Instructions:

    1. To make the crusts, combine all ingredients in a food processor and process until the mixture is the consistency of dough, and holds together when squeezed.
    2. Oil 3 4 inch tart pans, and press the mixture into the bottoms of the pans and up the sides.
    3. To make the filling, place all ingredients in a food processor and process until smooth.  Spoon into the tart shells, and smooth the tops.
    4. Arrange berries on top of the tarts, and refrigerate for at least 3 hours before serving.

     

  • 24 Fabulous Vegan Pie Recipes

    24 Fabulous Vegan Pie Recipes

    When it comes to desserts, pie is one of my top three.  I mean, you can have so much variety when it comes to ingredients, textures and flavors!  There are cream pies, fruit pies, nut pies.  All delicious in their own sort of way.  Just when I think I have a favorite I make a new recipe, and I am in love with another pie all over again.  I admit, the cream pies have a special place in my heart, as that was my favorite kind of pie as a kid, but there is nothing like a warm fruit pie a la mode!  Pie is something that is good for every occasion, in fact I have even been to a wedding that served pie instead of cake, which I thought was an awesome idea.  I thought you might love pie too, so I have gathered my top 24 vegan pie recipes for you to browse!  These are the ones that wowed me, and I thought were worth sharing again. There is something for everyone here, rich and creamy pies, sweet fruit pies, decadent chocolate pies, crunchy nut pies…you get the idea!  These are pies from all year round, not just limited to the Summer ones, even though it happens to be Summer right now, because heck, what is to stop someone from making a pumpkin pie in July if they are craving it?!  I hope this list inspires you to do some pie making!

    Vegan Strawberry Margarita Pie

    Vegan Chocolate Chip Cookie Dough Pie 

    Strawberry Rhubarb Pie 

    Vanilla Maple Bourbon Apple Pie

    Mango Nectarine Pie with Almond Oat Crust 

    Vegan Snickers Pie

    Vegan Nectarine Strawberry Lavender Cobble Pie

    Vegan Cardamom Pear Almond “Cream Cheese” Pie 

    Triple Layer Chocolate Pumpkin Pie

    Vegan Peanut Butter Banana Cream Pie

    Vegan Raspberry Rhubarb “Cream Cheese” Pie

    Vegan French Silk Pie 

    Vegan Hazelnut Crusted Apple Pie 

    Raw Peanut Butter and Jelly Pie 

    Vegan Sweet Potato Pecan Pie 

    Vegan Dutch Apple “Cream Cheese” Pie 

    Vegan Grasshopper Pie 

    Vegan Black and Blueberry Cheesecake Pie 

    Vegan Mixed Berry Pie with Crumble Topping

    Raw Matcha Coconut Cream Pie 

    Vegan Lemon Blackberry Cream Pie 

    Vegan Butternut Squash Apple Pie

    Raw Raspberry Dream Pie 

    Raw Banana Macadamia Coconut Dream Pie

     

  • Vegan Strawberry Rhubarb Pie

    Vegan Strawberry Rhubarb Pie

    When I was little, my Mom and I used to go to this local 50s style diner restaurant that had the best strawberry rhubarb pie.  It was amazing. The perfect balance of tart and sweet, with plenty of jammy filling and a flaky crust.  I have had plenty of other ones that were just sub par because whoever made it added too much sugar and it was too sweet, or the flavor was just meh.  I am super picky about strawberry rhubarb stuff, because my Grandma used to make a simple strawberry rhubarb sauce with the rhubarb that grew in her back yard and nothing could compare to it, except a good pie like that one at a diner.  They were both just the pure flavors of strawberry and rhubarb and not much else.  So now, when I try to make strawberry rhubarb desserts, I try to get that balance right too.  I have been craving strawberry rhubarb pie for a few weeks now, and I just got some rhubarb from my Dad’s garden and organic strawberries were on sale at the store so I finally made time to make one.  I do not consider myself a good double crust pie maker, in fact, most of the time they turn out wonky and whatnot, so I usually opt for a crumble topping which is hard to mess up.  But I wanted a pie like the diner one, because that was what I was craving so I went for it even with that in mind!

    For the crust, I went with an organic whole wheat pastry flour, because it is what tastes the best to me.  It is what I used before I went vegan even, because I didn’t want to go for the bleached white flour and I had grown to love it.  Yes, I have made gluten free pie crusts (since I know some of you might wonder why this isn’t gluten free because many of my other recipes are), but I don’t prefer them if the pie is just for me and my family because we are not gluten intolerant so it is not a big deal to use the whole wheat pastry flour. However, if you are gluten intolerant, you can still make this pie, just sub Bob’s Red Mill all purpose gluten free flour 1:1 and it will still turn out (I have used it before for crust).  The dough will just be a little more fragile so you will have to be a little more careful.   I use coconut oil instead of butter in this crust and it gives it a slight sweetness that I enjoy.  I admit I was snacking on the scraps of this pie crust like cookie dough it was that good.

    For the filling I kept it super simple, just strawberries, rhubarb and coconut sugar.  Because the fruit was super flavorful that was all it needed.  Now like I said earlier, I am not an expert double crust pie maker, so I didn’t do anything pretty or special with the crust, just poked the vent holes in it and popped it in the oven.  It didn’t come out the prettiest, but you know what?  It tasted so good I did not care.  My pie crusts always look a little ugly (this one cracked because I wasn’t careful with the dough), but they taste good!  The fruit was perfectly jammy and sweet with just enough tartness from the rhubarb, and the crust was rich and delicious just like I had imagined it being. It got a big thumbs up from my family as well, so I know it is a keeper.  This is perfect served a little warm with some coconut milk ice cream!  Anyone else a big strawberry rhubarb fan?

    Vegan Strawberry Rhubarb Pie

    Makes one 9 inch pie

    Crust:

     

    Filling:

    • 4 cups organic strawberries
    • 4 cups organic rhubarb
    • 1/2 cup coconut sugar
    • 1/4 cup cornstarch

     

    1. To make the crust, in a large bowl, mix together flour, sugar, sea salt, and spices. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into 2 10 inch circles on two sheets of slightly floured parchment paper, then use the paper to help you transfer one to an 9 inch pie dish.  Set them both aside in a cool place.
    2. Pre-heat the oven to 375F degrees.
    3. To make the filling, combine the berries, rhubarb, coconut sugar, and cornstarch in a bowl, and toss together.  Pour this mixture into the crust, then take the other crust, and place over the top of the pie, using the parchment to assist you.
    4. Place in the pre-heated oven and bake for about  50 minutes or until the pie juices are bubbling (check the pie half way through, and if it is getting too dark, then cover the top with foil).
    5. Remove from the oven to a wire rack.
    6. Allow to cool completely before serving.
  • Vegan Strawberry Margarita Pie

    Vegan Strawberry Margarita Pie

    I am not used to the humidity here yet.  We basically went from Winter (18 inches of snow) to Spring for a few weeks right into hot Summer weather.   I really prefer moderate weather like 45 degrees in the morning and a high of 70 degrees or lower in the afternoon which is why I love early Fall so much.  I still go out and run though, and I ask myself why I am doing it half way through.  It is character building for sure, and I never quit.  Last Friday I was 6 miles into my 7 mile run and feeling way too hot and sweaty when I thought to myself, a cool strawberry margarita pie sounds amazing!  So I made up my mind that I had to finish the run, and make one later that day after work.  I ended up finishing my run a minute faster than I had been so that made up for being uncomfortable.  It ended up being kind of a butt kicking stressful day, work was really busy, and I found out my website was not working so I had to make phone calls to get help fixing it when I got home instead of relaxing.  So, I really needed to make that pie to unwind and calm myself afterwards.  I find making desserts relaxing.  And, why not a dreamy strawberry pie with lime and tequila?!

    I had envisioned a creamy strawberry lime filling laced with tequila and swirled with a strawberry puree.  Served nice and cold of course.  The perfect thing to make when it was 90 degrees and I didn’t want to heat up the oven.  I used a mixture of coconut milk, coconut butter, cashew butter to create a creamy base, and added plenty of strawberries, lime and tequila to make it a margarita pie.  The filling was luscious and sooo good even before it was ready to be spooned into the pie.

    Kind of like ice cream, only not as cold. For the crust, I made a simple no bake crust with quinoa flakes, coconut, almond meal, and dates and it was perfect!  Simple, so that the filling could shine. Once the filling was all chilled, I swirled a sweet raspberry puree into it and it was so good!   The pie turned out fabulous!  It tastes like Summer, and it is perfect for when you want to indulge but not heat up the house.   Also, it is perfect for unwinding after a stressful week.  I hope you all had a wonderful Holiday weekend!

    Vegan Strawberry Margarita Pie

    Make 1 8 inch pie

    Crust:

    • 1 cup quinoa flakes, or rolled oats if you don’t mind it not being gluten free
    • ½ cup finely shredded, dried coconut
    • ½ cup almond meal
    • ½ cup pitted medjool dates, soaked in filtered water and drained well if they are not soft
    • ¼ tsp sea salt

     

    Filling:

    • 1 15 oz can full fat coconut milk (you want the kind that has mostly cream, at least ¾ of the can)
    • ½ cup raw cashew butter
    • 1 cup fresh organic strawberries
    • 1/3 cup maple syrup
    • ¼ cup lime juice
    • 1 Tbsp organic lime zest
    • 3 Tbsp tequila (make sure it is vegan on Barnivore)
    • ¼ tsp sea salt
    • 1 cup coconut butter, warmed to liquid

     

    Swirl:

    • ¾ cup fresh organic strawberries
    • 2 tsp maple syrup
    • 1 tsp chia seeds
    • Pinch sea salt

     

    Instructions:

    1. To make the crust, combine all ingredients in a food processor and process until fine crumbs that hold together when squeezed.  Press into the bottom of an 8 inch removable bottom tart pan or oiled pie plate.  Set aside in the freezer.
    2. To make the filling, combine all ingredients but the coconut butter in a high speed blender and blend until smooth.  Add the coconut butter and blend until combined.  Pour into a bowl, and chill in the freezer until it thickens to the consistency of whipped cream (you want to whisk it occasionally so it chills evenly).
    3. Meanwhile, for the swirl, blend the ¾ cup strawberries, maple syrup, chia seeds, and sea salt in a blender until smooth and set aside.
    4. Once the filling has thickened, spread half into the pie crust (it will be mounded) then drop half of the strawberry puree over that and swirl it with a knife.  Spoon the remaining filling over that, then drop more of the swirl over it by the tsp, and swirl with a knife.
    5. Place back in the freezer to chill until firm enough to cut, a few hours.
    6. Remove from the freezer, garnish with berries and lime, and serve!

     

     

     

  • Vegan Strawberry Lemon Cream Cheese Galette

    Vegan Strawberry Lemon Cream Cheese Galette

     
    It is the little things in life that make me happy.  For instance, when I went out for a run on Friday I was a bit tired and sluggish, but my spirits were quickly lifted.  The lilacs were starting to bloom.  Let me tell you, that is one of my favorite times of the year. They smell amazing and running past a row of them is like being in a garden.  I am so envious of anyone who has them in their yards.  Not only that, they were finally sweeping the streets in my city (sand is really hard to get traction on when you are running on asphalt), and they put the porta potties back out in the parks and along the trails.  Trust me, to a runner these things are big.  And it all made me so happy!  So I went into my day in a super good mood.  I decided after work that some baking was in order.  I like to bake when I am happy, or at least I have more motivation to!  One of my coworkers had made hand pies in the deli I work in and it made me want to make some when I got home.  Except, I am a little lazier so I went for making a galette with the same ingredients instead.  Trust me, it is a lot less work.
    A galette is like a way easier version of pie.  You only need one crust, and you don’t have to do anything fancy with it, since it is rustic.  I decided to give it an almond crust.  I had just gotten a box of goodies from Raw Guru, including some raw almond butter and raw almond meal, so I thought they would be amazing in a crust!  As a side note, if you visit the Raw Guru Website and you see something there you want to buy, you can use my coupon code FRAGRANTVANILLA to get 10% off your order!
    Back to the galettes, the almond products in the crust were amazing!  I like nut crusts for pastries, because it gives them a more rich flavor without adding too much other oil.  To be honest, I kept eating chunks of it before I rolled it out, since it tasted kind of like cookie dough.  Next, I made some vegan “cream cheese” filling from thick coconut milk and cashew butter with a touch of vanilla and lemon and it was sooo good! I knew it would be amazing with the strawberries!
    For the fruit filling I used some fresh organic strawberries I had bought at work since they were on sale, and they were so flavorful and delicious!  They barely needed any sweetening, and a touch of lemon juice made them shine!  It all baked up beautifully and my kitchen smelled amazing!  I could not wait to try it, but unfortunately I had to wait because it needed to cool off before diving in.  It was well worth the wait though!  Jammy flavorful strawberries, a lemon scented luscious cream cheese layer, and a flaky crust.  It was heavenly!  If you have strawberries on hand, and are craving pie but you are a bit intimidated by it, give this a try! It is much easier to make!
    Vegan Strawberry Lemon Cream Cheese Galette
    Makes 1 10 inch galette

    Ingredients:

    Crust:

     

    Cream Cheese:
    • 1/2 cup full fat coconut milk
    • 1/2 cup raw cashew butter
    • 2 Tbsp maple syrup
    • 1/4 tsp sea salt
    • 1 tsp lemon juice
    • 1 Tbsp organic lemon zest

     

    Filling:
    • 2 cups fresh organic strawberries, sliced
    • 3 Tbsp maple sugar or granulated xylitol
    • juice of one small lemon
    • a pinch of sea salt
    • coconut sugar, for topping

     

    Directions:
    1. To make the crust, in a large bowl, mix together flour, meal, sugar, and sea salt.  Cut in coconut oil and pecan butter with a pastry blender or 2 knives until it is in pea sized pieces.  Mix in just enough water to create a smooth dough that holds together but isn’t too sticky.  Add a touch more water if needed, and knead slightly until a smooth dough is created.
    2. Roll it out into a 14 inch round using parchment underneath and floured rolling pin.  If it tears, no worries, just press it back together and patch it up. Using the parchment to move it, place on a sheet pan.
    3. To make the cream cheese, whisk together all ingredients until smooth.  Set aside.
    4. Preheat oven to 400F degrees.  To make filling, mix together all ingredients in a large bowl.
    5. Spread the cream cheese over the crust leaving a 1 1/2 inch boarder.  Spread the berries over the cream cheese, then carefully fold up edges to cover the edge of the fruit. Sprinkle with a little sugar.  Place in the oven.  Bake for 45 minutes (checking after 20 and if it is very brown, if they are tent with foil) until bubbling and fruit is tender.  Remove from oven and let cool on a wire rack for at least an hour.
    *If you want this to be gluten free, Gluten Free All Purpose Flour will work as well in this recipe (the same amount substituted for the whole wheat flour).
  • Vegan Chocolate Chip Cookie Dough Pie

    Vegan Chocolate Chip Cookie Dough Pie

    I am one of those types of people that would make a batch of cookies just to eat the dough and not actually bake it.  Because the dough is my favorite part!  Usually when I make cookies, I do eat more dough than the baked cookies (I share them), just because there is just something irresistible to me about the texture and flavor of it that is better than the baked cookies. When I was a kid in my Grandma’s kitchen, I was always stealing dough.  She would tell me not to eat too much, or I would get a tummy ache, but I never got one.  I love the dough just as much now, and of course it is vegan dough so no dealing with that raw egg stuff.  I have even made a few cookie dough desserts (besides actual real dough), like my Vegan Chocolate Chip Cookie Dough Cake , Vegan Chocolate Chip Cookie Dough Truffles, Vegan Cookie Dough Ice Cream, and Vegan Cookie Dough Popcorn, and they were all amazing.  But I hadn’t made a pie yet.  The idea was in my head, I thought about making one a while back, but it got pushed to the back burner.  My brain is like a snowstorm of different ideas sometimes, with the snowflakes being ideas, so something has to wait to be made since I can’t make them all at once.  Well, it sounded really good to me last weekend so I finally made a chocolate chip cookie dough pie!

    I was super excited.  I had all of the ingredients on hand, which is always a plus.  I love it when I don’t have to buy anything extra.  I decided to make this gluten free and nut free as well, since I know a lot of you will appreciate that.  For the crust, I usually use oats, but I wanted to try quinoa flakes as a completely gluten free option.  It worked perfect! They blend up more fine than the oats, and are pretty neutral in flavor.  If you prefer oats though and don’t mind it not being gluten free, you can feel free to use them if you can’t get the quinoa flakes.  I blended them with dates and a few other things to make a sort of cookie dough crust and it was the perfect base for my cookie dough filling!  The filling has a somewhat unusual dessert ingredient, chickpeas.  I like to use them in things like this because they are neutral in flavor, and work like nuts in a recipe like this.  I wanted to keep it nut free, so they are a perfect substitute for cashews.

    I also added coconut milk, as the bulk of the filling to give it a creamy luscious texture like a cookie dough mousse. I added in a little vanilla and it was perfect!  It did taste like cookie dough mousse.  I could have eaten it with a spoon like that, but a pie is prettier and even better with the crust. This is a cookie dough lover’s dream!  If you agree that cookie dough is better than actual baked cookies most of the time, give this pie a try!

    Vegan Chocolate Chip Cookie Dough Pie
    Makes one 8 inch pie

    1 8 inch removable bottom tart pan

    Crust:

    • 1/2 cup finely shredded dried coconut
    • 1 1/4 cups quinoa flakes
    • 1 cup soft pitted medjool dates (if they are not soft, soak them 30 minutes and drain well before using)
    • 1/4 tsp sea salt
    • 2 Tbsp coconut butter
    • 1/4 cup vegan chocolate chips

    Filling:

    • 1 1 15 oz can full fat organic coconut milk, chilled
    • 1 cup soft, pitted medjool dates (if they are not soft, soak them 30 minutes and drain well before using)
    • 3/4 cup cooked chickpeas
    • 1/4 tsp sea salt
    • 2 tsp pure vanilla extract
    • 3/4 cup coconut butter warmed to liquid
    • 3/4 cup vegan chocolate chips

     

    Instructions:

    1. For the crust, combine all ingredients but the chocolate chips in the food processor until finely chopped and starting to hold together when squeezed.  Mix in the chocolate chips by hand.
    2. Press the mixture into an 8 inch removable bottom tart pan greased with avocado oil (or other oil that doesn’t harden when chilled).
    3. For the filling, combine all ingredients but the coconut butter and chocolate chips in a high speed blender and blend until smooth.
    4. Pour in the coconut butter and blend until smooth. Stir in the chocolate chips.
    5. Pour the filling over the crust, and sprinkle with more chocolate chips.
    6. Pie keeps refrigerated for 1 week in a container.

     

  • Vegan French Silk Pie

    Vegan French Silk Pie

    When I was little, French silk pie was one of my favorite things ever. Luscious mousse like chocolate filling covered in fluffy whipped cream and chocolate it was heavenly!  And, at that point in my life I would always choose a cream pie over a fruit one any day.  They are about equal now, but nothing beat a cream pie back then.  It felt special because it wasn’t something I ate a lot, it was something that my family would buy for special occasions. I surprisingly have never made a vegan version, but I decided it was about time because I was craving one last weekend.  I knew I could make something even better than the original, and I went for it!  Perfect timing too because this is just the sort of thing you would want to include with your Easter meal if you wanted to go the more traditional route and didn’t want a cake.

    It wasn’t difficult to make at all, and I had all of the ingredients on hand.  Which is another reason I chose to make it last weekend.  I don’t know about you, but if I can make something without having to buy anything and it saves me money that makes me happy!  This pie has a press in no-bake crust, which makes it easier to make.  I don’t always like to fuss with blind baking crusts, so this is the route I usually take.  I made a chocolate crust for this one, because why not make it extra chocolaty!  One can never have too much chocolate, right?!  This crust is actually gluten free too, because I used buckwheat in the crust instead of oats.  But if you prefer oats and that is what you have on had, you can use those instead.  Or walnuts will work as well (as noted below).  The crust comes together in about 2 minutes and it tastes kind of like chocolate cookie dough.  The filling has a coconut milk cashew base and it is heavenly once the cacao powder is added.  Pretty much like a rich chocolate mousse, and I could eat it just like that.

    But I added a layer of fluffy whipped coconut cream like the original pie had, and sprinkled it with mini chocolate chips.  It was sooo good!  I enjoyed this version even better than the one I had as a kid, because it tasted better to me, and I still felt good after eating it.  Not like I was going to go into a sugar coma.  I think this would be the perfect addition to your Easter feast if everyone is a chocolate fan!  I hope you all are having a wonderful Spring so far!

    Vegan French Silk Pie
    Makes one 8 inch pie

    1 9 inch pie plate or 1 9 inch round removable bottom tart pan

    Crust:

    • 3/4 cup finely shredded dried coconut
    • 1 cup sprouted, dehydrated buckwheat groats, or raw walnuts
    • 1/4 cup raw cacao powder or unsweetened cocoa powder
    • 1 cup soft pitted medjool dates (if they are not soft, soak them 30 minutes and drain well before using)
    • 1/4 tsp sea salt
    • filtered water as needed

     

    Filling:

     

     

    Cream Topping:

     

    Topping:

     

    Instructions:

    1. For the crust, combine all ingredients in the food processor until finely chopped and starting to hold together when squeezed (if it doesn’t you may need to add a little filtered water 1 Tbsp at a time).
    2. Press the mixture into a 9 inch removable bottom tart pan or pie pan greased with coconut oil.
    3. For the filling, combine all ingredients in a high speed blender and blend until smooth. Pour into the crust.
    4. Place in the freezer until set, about 2 hours.
    5. Meanwhile, for the cream topping, combine all ingredients in a blender and blend until completely smooth. Pour into a bowl and place in the freezer until it is thick like whipped cream (whisking every so often), about 45 minutes.
    6. Once the cream is ready, spread over the top of the pie.
    7. Scatter chocolate chips or chocolate chunks over the top, and serve!
    8. Pie keeps refrigerated for 1 week in a container.
  • Vegan Peanut Butter Banana Cream Pie

    Vegan Peanut Butter Banana Cream Pie

    I think banana cream pie is an under rated dessert.  I mean, apple pie, pumpkin pie and key lime pie get all of the attention.  Don’t get me wrong, I love all of those pies, and I love pie in general but banana cream pie is bomb, and I don’t see it around very often.  Maybe people are intimidated by the layers or cooking the filling or something.  I know I kind of used to be.  Before I was vegan, I remember I made a banana cream pie with a cooked pudding like filling and I wasn’t sure if it would turn out but it was well worth the time and effort.  Well, guess what?  The banana cream pies that I make now require absolutely zero cooking!  So less to screw up, right?  I decided last weekend that I wanted to make one.  It had been way to long since I had done so, my favorite recipe being this Raw Banana Macadamia Coconut Cream Pie.  But I wanted a little less complicated recipe this time that didn’t require cracking open young coconuts.  So, I made a Vegan Peanut Butter Banana Cream Pie instead.  Peanut butter is just as good with bananas as the macadamias and so much cheaper.  You know me, I am always trying to work peanut butter into my recipes.  I love the stuff so much I would eat a whole jar if I could.

    Anyways, this pie turned out bomb!  So I wanted to share the recipe with you all.  It is feeling Spring like here and the snow is melting, so I feel like a cream pie is the perfect dessert!  I don’t know why but they always remind me of Spring.  Maybe because I like to serve desserts like this at Easter celebrations. For the crust, I went simple and no bake.  A peanut laced crunchy cookie like crust was the result when it was all blended and pressed into the pan. I actually used a removable bottom tart pan for this because I figured it would be easier to get out, but an 8 inch pie plate would work too.  For the filling, I made a no bake banana peanut butter cream, and put bananas over that.  Next, a peanut butter cream layer, then a vanilla cream layer. Coconut milk was the “cream” for this, it is my favorite whipped cream substitute.  I used So Delicious original culinary coconut milk because it is already nice and thick.  I wanted this baby piled high.

    It was a sight to behold, almost to pretty to eat but of course it smelled amazing and I was hungry so I didn’t hesitate to cut it. It cut nicely and the layers turned out lovely!  It tasted amazing as well!  I was expecting it to be good, but it was damn delicious!  If you are a banana cream pie fan, give this a try!  Trust me it is awesome, and it would make the perfect dessert for serving at Easter.  If you are not a peanut butter fan, feel free to substitute your favorite nut and nut butter in the crust and filling.

    Vegan Peanut Butter Banana Cream Pie
    Makes one 8 inch pie

    one 8 inch pie pan, or removable bottom tart pan

    Ingredients:

    crust:

     

    Filling:

    • 1 cup mashed organic banana
    • 2 Tbsp organic peanut butter
    • 1/4 cup plus 2 Tbsp coconut butter, warmed to liquid
    • 2 Tbsp maple syrup
    • 1/4 tsp sea salt
    • 2 organic bananas sliced

     

    Topping:

     

    For garnish:

    • organic peanut butter (if is not runny enough, whisk in a little water)
    • sliced organic banana

     

    Instructions:

     

    1. To make the crust, combine all the ingredients in a food processor and process until finely chopped and starting to hold together.  Press the mixture into the 8 inch pie pan or 8 inch removable bottom tart oiled with coconut oil.  Place in the freezer while you prepare the filling.
    2. For the filling, combine all ingredients except the 2 sliced bananas in a blender and blend until smooth.  Pour into the prepared crust, and top with the banana sliced in an even layer. Place in the freezer while you prepare the cream topping.
    3. To make the topping, add the coconut milk to a bowl, whisk in the maple syrup, vanilla, and sea salt.  Then whisk in the coconut butter until it is thick (but don’t over-mix) Divide between two bowls, and whisk the peanut butter into one of them.
    4. Spread the peanut butter whipped cream over the pie, then the plain whipped cream, and place in the refrigerator to set for about 30 minutes.
    5. Drizzle the top of the pie with peanut butter, garnish with banana slices and serve!
    6. Store any leftover pie in the refrigerator.

     

    *Note: If you can not get the So Delicious Culinary Coconut Milk, substitute 2 15 oz cans full fat coconut milk (the kind with mostly cream in them not a lot of water, like Thai Kitchen full fat coconut milk), 1/4 cup plus 2 Tbsp maple syrup, same amount of sea salt and vanilla as above, and 1 cup plus 2 Tbsp coconut butter.  Blend it in the blender until smooth and well combined, and place it in the freezer to firm up to the consistency of heavy cream, then divide between 2 bowls, whisk the 2 Tbsp peanut butter into one, and continue with the recipe.

     

  • Vegan Sweet Potato Pecan Pie

    Vegan Sweet Potato Pecan Pie

    We always had 3 different types of pie at Thanksgiving gatherings at my Grandparent’s house when I was little.  It was always apple, pecan and pumpkin.  I would always take some of each as was tradition, but really the pecan was my favorite.  It was my Mom’s favorite and my Grandma’s favorite too, so maybe that was hereditary.  I mean, I could enjoy apple pie at other times of the year, because it was something my Mom liked to make, but pecan we only enjoyed that one day of the year.  There was just something about that gooey caramelly nutty pecan goodness that was amazing.  I still feel that way, but I now make my pecan pies refined sugar free.  No corn syrup in sight, I usually do a date caramel now, because I love fruit sweetened deliciousness.  In fact I think for the past 10 years or so I have made pecan pie in some form for Thanksgiving, because my Mom always requests it.  Grandma is no longer around, but if she were, I know she would love them.  Well, this year my Mom asked me to make a sweet potato pecan pie to bring to Thanksgiving.

    Of course I was happy to make one!  It sounded good to me too!  Sweet potatoes are my favorite in any form, and I love them in desserts.  Plus, I think that they are even more delicious in pie than pumpkin because they have a naturally sweeter flavor.  Not that I don’t like pumpkin pie, it is a classic, but I just prefer sweet potatoes if I have a choice.  And, they can be used in the same manor. Just FYI, if you ever want a pumpkin style pie but only have yams or sweet potatoes on hand, if you cook them and puree them they can be swapped for an even more delicious pie.  For this pie, I wanted a gooey layer of pecan pie on the bottom.  Just like the traditional stuff.  So I made a sweet gooey date caramel with pecan butter and stirred in plenty of chopped pecans.  It was so good I wanted to keep sampling it, but I had to stop so that there would be enough for the pie.

    For the filling, I used my pumpkin pie recipe, and it was super delicious even before being baked.  It tasted like delicious sweet potato pudding.  As the pie baked it filled my home with the most heavenly aroma!  Spice and caramel and a buttery smell from the crust….I was super excited!  But, I  had to wait until it cooled which was unfortunately overnight since I made it in the evening.  Once I was able to try it though, it was simply heavenly!  The crunchy pecans suspended in gooey caramel filling and creamy spiced sweet potato filling on top of the buttery crust were just what I was hoping for!  I am proud to share it with my family, and you would never know it is vegan because it tastes like it is rich and traditional.  If you are looking for a new pie to make this Holiday season, give this a try!

    Vegan Sweet Potato Pecan Pie

    Makes one 9 inch pie

    Crust:

     

    Pecan Layer:

    • 2 cups soft, pitted medjool dates
    • 1/2 cup pecan butter (or almond butter if you can not get pecan)
    • 1/4 cup filtered water
    • 3 Tbsp maple syrup
    • 1 Tbsp coconut oil
    • 1 tsp pure vanilla extract
    • 2 cups chopped pecans

     

    Filling:

    • 2 cups cooked sweet potato (canned is ok too), packed
    • 1/3 cup pure maple syrup
    • 3/4 cup full fat organic coconut milk
    • 2 tsp coconut oil
    • 1 1/4 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • 1 /4 teaspoon ground nutmeg
    • 1/4 tsp ground cloves
    • 1/4 teaspoon salt
    • 1 1/2 tablespoons cornstarch
    • 3/4 teaspoon agar powder

     

    1. To make the crust, in a large bowl, mix together flour, sugar, sea salt, and spices. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a 10 inch circle on a sheet of parchment paper, then use the paper to help you transfer it to a 9 inch pie dish.  Flute the edges, and set aside in the refrigerator.
    2. Pre-heat the oven to 375F degrees.
    3. To make pecan filling, blend all of the ingredients except the pecans in a blender until smooth, then stir in the pecans.  Pour into the crust and smooth the top.
    4. To make the sweet potato filling, place all ingredients in the blender and blend until smooth.
    5. Pour the sweet potato filling over the pecan layer and smooth out the top.
    6. Place in the pre-heated oven and bake for about  50 min. until the edges of the crust are lightly brown, and pie is set.  Allow to cool completely before serving (I chilled mine overnight in the refrigerator).
    7.   Store any leftovers in the refrigerator.

     

     

  • Vegan Triple Layer Chocolate Pumpkin Pie

    Vegan Triple Layer Chocolate Pumpkin Pie

    I do my best thinking on my runs.  Which is why they are so important and an essential part of my life.  If I am trying to sort out a problem, it is a good time to just be inside my own head and try and figure out a way to fix it.  Or, maybe I am just stressed out, it seems to melt it away because I feel like I am taking my frustrations out on the ground.  I am one of those types of people who likes to do a lot of thinking and weigh out the options before making a big decision.  But it isn’t all serious stuff, I also come up with some of my best recipes this way.  And, how I came up with the idea to make a super decadent pumpkin pie.  I loved cream pies growing up, or things like french silk chocolate pie, so I thought, why not make a pumpkin pie in that fashion?  I dreamed up 3 layers of pumpkin deliciousness.  I am one of those people who can’t just make things the way they are traditionally made all the time.  I have to tweak it and make it even more exciting.  Pumpkin pie just as is with no whipped cream or anything is kind of boring, but add in a layer of creamy chocolate filling and fluffy whipped cream too and it is exciting.

    I used my usual classic coconut oil gluten free pie crust for this, because it always turns out buttery and delicious.  I  suppose I could have just made this a no bake pie, but I went for the baked version.  For the filling first, I made a chocolate silk layer.  A rich concoction of coconut milk and cashew butter with rich cacao.  It was good even before I baked it.  I used my classic pumpkin pie filling next in the pie after that, filled with just the right amount of aromatic spices. The pie smelled wonderful while baking, and I thought to myself it was a shame I had to wait until the next day to enjoy it.  Because it was evening when I made it and it had to chill.

    Once it had chilled I made a fluffy coconut whipped cream to top it off.  It was a beautiful sight.  I love whipped cream on a pie.  The chocolate layer reminded me of chocolate silk pie, and it paired perfectly with the spiced pumpkin for a fall twist.  The whipped cream was just enough to balance out the intensity of the chocolate and spices.  It was simply heavenly!  If you are looking for a beautiful pie to serve for Thanksgiving, consider this one!

    Vegan Triple Layer Chocolate Pumpkin Pie

    Makes one 9 inch pie

    Crust:

     

    Chocolate filling:

    • 3/4 cup thick organic coconut milk (the thick kind from the top of a chilled can)
    • 3/4 cup cashew butter
    • 3 Tbsp maple syrup
    • 1/8 tsp sea salt
    • 1/4 cup cacao powder

     

    Filling:

    • 2 cups organic cooked pumpkin (canned is ok too), packed
    • 1/3 cup pure maple syrup
    • 3/4 cup full fat organic coconut milk (the thick kind from the top of a chilled can)
    • 2 tsp coconut oil
    • 1 1/4 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • 1 /4 teaspoon ground nutmeg
    • 1/4 tsp ground cloves
    • 1/4 teaspoon salt
    • 1 1/2 tablespoons cornstarch
    • 3/4 teaspoon agar powder

     

    Coconut Whipped Cream:

    • 1 15 oz can full fat organic coconut milk (the thick kind from the top of a chilled can)*
    • 3 Tbsp maple syrup
    • pinch sea salt
    • 1 tsp pure vanilla extract
    • 1/2 cup plus 2 Tbsp coconut butter, warmed to liquid

     

    Instructions:

    1. To make the crust, in a large bowl, mix together flour, sugar, sea salt, and spices. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a 10 inch circle on a sheet of parchment paper, then use the paper to help you transfer it to an 8 inch pie dish.  Flute the edges, and set aside in the refrigerator.
    2. Pre-heat the oven to 375F degrees.
    3. To make the chocolate filling, whisk together all ingredients until smooth and set aside.
    4. To make the pumpkin filling, place all ingredients in the blender and blend until smooth.
    5. To assemble the pie, pour the chocolate layer over the crust, then pour the filling over that.
    6. Place in the pre-heated oven and bake for about  50 min. until the edges of the crust are lightly brown, and pie is set.  Allow to cool completely, then chill in the refrigerator for a few hours (I chilled mine in the refrigerator overnight).
    7. For the whipped cream, combine all ingredients in the blender and blend until smooth, then pour into a bowl. Place in the freezer, and allow to chill for about 30-45 minutes until the consistency of whipped cream.
    8. Spoon the whipped cream on top of the cake and spread almost to the sides.  Serve!  Store any leftovers in the refrigerator.

     

    *If your coconut milk is especially runny (since some brands vary in texture), you may want to add a few Tbsp more coconut butter.

  • Vegan Vanilla Maple Bourbon Apple Pie

    Vegan Vanilla Maple Bourbon Apple Pie

    I feel like sometimes people are a bit prejudiced against vegans.  I mean, how could you dislike someone that genuinely cares about all life so much that they won’t eat things or use things that harm animals or other creatures?  Well yes, I know a few vegans sometimes come across as too preachy and in your face (just because they are passionate), but I find that most of us are actually really kind nice people that just want to spread the word that we can live without hurting other things and still enjoy ourselves. It is probably because they don’t know the truth that they judge us.  Everyone becomes a “health expert” or a “nutritionist” when they find out you are vegan.  I mean, the other day I had someone tell me that I must be deficient in vitamins and protein and I was only healthy because I was young and I could not possibly be healthy not eating animal products.  I told them that I have done my research on how to eat a vegan diet and thrive, making sure all of the nutrients that I need are there for me.  I have my blood tested a few times a year and it always comes back normal.  I have never been deficient in iron, so it just goes to show I do not need to eat red meat.  And I do not feel good just because I am only 32, it is because of my diet that I feel good.  Not only that I told them that there have been recent studies showing that meat and dairy contribute to cancer.  I would never go back to a diet that includes animal products because I feel sad when I think of killing animals because of the selfish reason of wanting to eat them or wear them, and also, I feel great eating this way so why would I go back!  And, when asked “Well, don’t you ever crave meat or dairy and want to cheat?” I always answer, I never feel deprived or crave meat, because I have plenty of good things to eat.  And, I love to make things and share them with non-vegans to allow them to see how delicious vegan food can be!  Like the pie I made last weekend.

    It was a delicious maple bourbon apple pie.  Actually, it is one of my old recipes from when I first started my blog that I revamped and made even better. The old one was not gluten free, but for this one, I made a delicious gluten free crust including pecans to make it even more melt in your mouth. I love nut crusts.  I assembled this pie a little differently than most people do, kind of par baking the crust and cooking the filling until it was almost done before baking it.  It may seem a bit odd, but it cuts down on baking time, and ensures that the crust doesn’t get too dark before the filling is soft enough.  For the filling I included my favorite Minnesota baking apples, the Haralsons.  My Mom always used them and they make the most delicious pies.  If you don’t have them where you live, use another tart sweet apple.  They don’t need as much sweeteners as other apples, and they bake up beautifully.  The filling also had to include bourbon of course, and I used a good 3 Tbsp.  For the sweetener I used maple sugar to give this pie that beautiful maple aroma and flavor.  Lastly, I topped this pie off with a crumble topping.  I apologize to those of you that are sick of my crumble crusts lately (well, sorry not sorry), but I am obsessed with them and they are so much more flavorful in my opinion that just pie crust on the top.  That streusel…I could just eat a bowl of it!

    This pie smelled amazing while baking.  I could not wait to try it!  But, I had to wait until it cooled completely which unfortunately was overnight.  But, OMG was it ever delicious when I finally was able to try it! It was just the right amount of sweetness in the apples, the cinnamon and maple giving it one of the most beautiful Autumn aromas, and the crust was rich and buttery and the crumble topping sweet and crunchy!  Sooo good!  I shared some with my family, who are not vegans and my Mom loved it and my Grandpa said he wanted to keep the other half of the pie to eat himself!  That is a big compliment.  If you are craving apple pie, give this a try!

    Vegan Maple Bourbon Apple Pie
    Makes one 9 inch pie

    Filling:

    • 8 large Haralson (or other tart sweet apples) cut into 3/4 inch cubes
    • 1/2 cup maple sugar (or brown sugar)
    • 1 Tbsp cinnamon
    • 3 Tbsp bourbon (make sure it is vegan on Barnivore)
    • 1 tsp maple flavor (optional)
    • juice of one lemon
    • a pinch of sea salt
    • 1/4 cup plus 1 Tbsp Bob’s Red Mill all purpose gluten free baking flour

     

    Crust:

     

    Topping:

     

    Instructions:

    1. Preheat the oven tp 400F degrees.
    2. To make the filling, combine the apples, maple syrup, and cinnamon in a saucepan, and cook covered over medium heat, stirring often for about 15 minutes, or until the apples are softer and starting to turn translucent.  Stir in the the bourbon, lemon juice, and flour until thickened, and remove from heat and set aside.
    3. To make the crust, in a large bowl, mix together flour, sugar, sea salt, and spices. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a 10 inch circle on a sheet of parchment paper, then use the paper to help you transfer it to an 9 inch pie dish.  Flute the edges, and place on a baking sheet.  Prick the crust a few times with a fork, and place it in the oven. Bake for 15 minutes.
    4. Meanwhile, mix together the topping ingredients in a bowl and squeeze with your hands to form clumps.
    5. Pour the filling into the pie crust.
    6. Scatter the topping over the pie, place in the oven and bake for about 15 minutes until the edges of the crust are lightly brown, and pie is set.  Remove from the oven to a wire rack.
    7. Allow to cool completely before serving.

    *Place about 1/4 cup pecans in the blender and blend until a fine flour, about 30 seconds.

    *If you don’t prefer gluten free flour, whole wheat pastry flour, or sprouted whole wheat flour will also work here.

  • Vegan Cardamom Pear Almond “Cream Cheese” Pie

    Vegan Cardamom Pear Almond “Cream Cheese” Pie

    Back when I was in college, one of my favorite things ever was roasted pears.  It might not sound that exciting, but boy were they ever good!  I know most people choose apples over pears for things like pies and roasting, but the sweet pears tasted amazing once baked to spiced caramelized perfection.  I have no idea where I even got the idea to make the pears this way, but I think I made them almost every day one winter.  I would put them in a baking dish with apple juice, spices and some maple syrup around them, cover and bake them for a while (so they essentially sort of poached) until they were incredibly sweet, tender and delicious.  I would then top them off with a local creamy goat cheese.  Not one that was goaty, but one that was mild, creamy and delicious.  Man, was that a good combination.  Not only that, it was a relatively simple and affordable dessert to make. It has been ages since I made that, and come to think of it, I could make it with my vegan chevre, and should soon.  But I was thinking about it the other day when my coworker gave me a big bag of pears from her Dad’d trees.  I thought, why not make a pie with the same sort of flavors going on.

    I was thinking about making just a spiced pear pie and serving it with ice cream, or maybe some coconut whipped cream for that creamy element that the chevre gave the inspiring other dish.  But that wasn’t enough for me. What I ended up with was a pear pie spiced with cardamom, and a bit of cinnamon. This was just the beginning, and going off of that other idea.  I thought, why not include the creamy element in the actual pie?  So I added a delicious rich vegan cream cheese layer for that creamy chevre element.  Now, every pie needs a good crust, and one of my favorite things in the world is not crusts because they are so rich and delicious!  So the pears and cream cheese were housed in an almond crust and almond oat crumble topping. It smelled amazing while baking, and most importantly once it was finished it was super delicious.

    This is like my dream pie, it has it all.  Creamy, crunchy, sweet, jammy, salty… crave worthy deliciousness. The only sad part was waiting for it to cool so I could cut into it.  If you have pears on hand, and some free time to spend in the kitchen, definitely give this a try.  It is the perfect time of year to do so, while the pears are amazing! I hope you are all having a wonderful Fall so far!

    Vegan Cardamom Pear Almond “Cream Cheese” Pie
    Makes one 9 inch pie

    Crust:

     

    Filling:

    • 4 large organic pears (I like bartlett or d’anjou), sliced
    • 2 Tbsp maple syrup
    • 3/4 tsp cinnamon
    • 3/4 tsp cardamom
    • 1 Tbsp arrowroot starch or cornstarch
    • 1 Tbsp lemon juice

     

    Cream Cheese:

    • 3/4 cup thick organic coconut milk (from the top of a chilled can)
    • 3/4 cup cashew butter
    • 2 Tbsp maple syrup
    • 1/8 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1 tsp almond extract
    • 1/2 tsp cider vinegar
    • 2 Tbsp arrowroot starch or cornstarch

     

    Topping:

    • 1/4 cup Bob’s Red Mill all purpose gluten free baking flour
    • 2 Tbsp coconut sugar
    • 1 1/2 Tbsp melted coconut oil
    • 1/4 cup plus 2 Tbsp gluten free rolled oats
    • 1/3 cup chopped almonds
    • pinch sea salt

     

    Instructions:

    1. To make the crust, in a large bowl, mix together flour, sugar, sea salt, and spices. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a 10 inch circle on a sheet of parchment paper, then use the paper to help you transfer it to an 9 inch pie dish.  Flute the edges, and set aside in the refrigerator.
    2. To make the pears, combine the pears, maple syrup, cinnamon and cardamom in a saucepan, and cook covered over medium heat, stirring often for about 15 minutes, or until the pears are soft and starting to turn translucent.  Dissolve the arrowroot starch in the lemon juice, and add it to the pears.  Stir until thickened, and remove from heat and set aside.
    3. Pre-heat the oven to 375F degrees.
    4. To make the cream cheese, whisk together all ingredients until smooth and set aside.
    5. To assemble the pie, pour the cream cheese layer over the crust, then scatter the pear filling over that.
    6. Meanwhile, mix together the topping ingredients in a bowl and squeeze with your hands to form clumps.
    7. Scatter the topping over the pie, place in the oven and bake for about 45 minutes until the edges of the crust are lightly brown, and pie is set.  Remove from the oven to a wire rack.
    8. Allow to cool completely before serving.
  • Vegan Blueberry Pop-Tarts

    Vegan Blueberry Pop-Tarts

    Pop-tarts were all the rage when I was little.  I remember a few of my friends bringing them to school for a snack every morning, and begging my Mom to get some.  My Mom let me get some, but I wasn’t allowed to have too many, because she tried to get me to eat healthier.  The Pop-tarts were ok, I think I liked the cinnamon sugar ones more as opposed to the fruit ones because they tasted artificial to me. But what I ended up really liking were toaster streudels.  Those greasy little frozen fruit toaster pastries that you squeeze cream cheese glaze on after they come out of the toaster. I would have eaten a whole box if my Mom let me.  Anyways, I like the concept of Pop-tarts, they are portable and cute, and I have made some as an adult that were way better than any I had as a kid.  The latest of which was blueberry.

    I just randomly decided to make some after work on Wednesday.  It was a hectic day with lots of stress at work, and I wanted nothing more than to relax and bake something.  Pop-tarts are fun and delicious, so they were perfect.  I figured I could share some with Eric too since he always needs snacks to bring to work.  My pop-tarts are more like mini pies though than those flavorless ones I had as a kid.  They actually are made with my classic pie crust so the crust even tastes delicious and not just the filling.  For the filling though, I made a quick sort of simple cooked blueberry jam and it was perfect!

    It is kind of relaxing to sit and cut shapes out of dough that you have rolled out as long as you have the time.  Like at Christmas when you are making fun cookies.  These were free form cutting, but sometimes I find meticulous things that I have to rely on myself for accuracy relaxing.  Don’t worry, these are not complicated, just straight edges, and if you don’t trust yourself, you can always use a ruler to help.  They turned out super cute and more uniform than I expected.  I even glazed them with a purple blueberry coconut butter glaze to make them more pretty and sprinkled some crushed up dried blueberries over them as sort of natural “sprinkles”.  These are 100 times better than real Pop-tarts, just sayin’.  You can even freeze them in a bag for enjoyment later if you wish, or if they last that long.  Did you eat Pop-tarts as a kid?  If so, what was your favorite flavor?

    Vegan Blueberry Pop-Tarts
    Makes 6

    Crust:

     

    Filling:

    • 1 cup fresh organic blueberries
    • 1 Tbsp maple syrup
    • 1/2 Tbsp arrowroot powder (or cornstarch) dissolved in 1/2 tsp lemon juice

     

    Glaze:

    • 3 Tbsp coconut butter, warmed to liquid
    • 1 Tbsp blueberry juice
    • 1 Tbsp maple syrup
    • pinch sea salt
    • 3-4 Tbsp filtered water or as needed

     

    Instructions:

    1. To make the crust, in a large bowl, mix together flour, sugar, and sea salt. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created.
    2. Roll out into a large rectangle and cut into 12 identical rectangles.  Chill if too soft before assembling.  You want the dough a little pliable, but not so warm that it will break. Preheat oven to 375 degrees.
    3. To make filling, heat the berries and maple syrup in a small saucepan over medium heat, and cook them until they start to burst, about 10 minutes.  Add the arrowroot and lemon juice and cook until thickened.  Remove from heat, and set aside.
    4. To assemble, spread about 2 Tbsp jam over half of the dough rectangles (leaving a boarder so you can attach the dough at the sides). Cover with the remaining pieces of dough (I used a small spatula to carefully move them), pressing the edges and crimping with a fork or the edge of something with a flat edge, like a spatula. Bake for about 30 minutes until the crusts are starting to brown lightly. Remove from oven and let cool on a wire rack until warm.
    5. Whisk glaze ingredients together until smooth (adding more water if too thick, you want it to be pour-able). Spoon some of the glaze over each pop tart, and smooth it out to cover the top. Let set before serving.
  • Vegan Cream Cheese Plum Galette

    Vegan Cream Cheese Plum Galette

    I love making (and eating mostly) fruit pies, but I am also lazy at times.  Don’t get me wrong, I am a really hard worker when it comes to running, or work or things I said I would do for other people, but when it comes to pie, and it is a weeknight, I will make it easier if I can in any way.  That is where the galette comes on.  The lazy baker’s pie.  It has all the flavors of the pie, and the good crust and filling, but it is so much less fussy than a double crust pie.  Also, if pie intimidates you, it is a good thing to start off with.  I only wanted to deal with one crust that night last week so it was perfect!  I had bought some lovely little red plums at the store and this would be the perfect use for them.  I could slice them thinly and arrange them on the galette in a pretty fashion.
    I always have to have a rich creamy element when it comes to pie too, whether it be serving it with coconut whipped cream or ice cream, or including it in the actual pie, like in the form of vegan cream cheese.  I went with the vegan cream cheese for this one.  It is just irresistible to have a layer of cream cheese along with the fruit and rich crust! For the crust, I included hazelnut meal because it makes it so good!  Trust me, I make all of my crusts with a little nut flour now because it is more melt in your mouth delicious especially when it comes to gluten free baked goods.
    I topped the crust off with some delicious vegan cashew coconut cream cheese, then the sweet plums and popped it into the oven.  The plums were all jammy and delicious when it had finished baking and I could not wait to try it!  When it was cool enough, I dove in.  I did not have just one piece, but two because it was sooo good!  The rich cream cheese was amazing with the slightly tart jammy plums, and the rich hazelnut crust was perfect paired with it all!  If you have flavorful plums on hand, this is a must try.  I think sometimes plums don’t get enough attention, but you can’t go wrong with roasting them or baking them into something delicious!
    Vegan Cream Cheese Plum Galette
    2 galettes
    Crust:
    1 cup Bob’s Red Mill hazelnut meal
    1/4 cup coconut sugar
    1/2 tsp sea salt
    3/4 cup coconut oil, in its solid form
    filtered water as needed
    Cream Cheese:
    1/2 cup coconut milk
    1/3 cup raw cashew butter
    1 Tbsp maple syrup
    1/4 tsp sea salt
    1/2 tsp cider vinegar
    Filling:
    6-7 medium red plums, sliced 1/4 inch thick
    1/3 cup coconut sugar
    1 Tbsp pure vanilla extract
    the seeds of one vanilla bean
    juice of one small lemon
    1/2 tsp cinnamon
    a pinch of sea salt
    coconut sugar, for topping
    maple syrup for brushing
    To make the crust, in a large bowl, mix together flour, meal, sugar, and sea salt.  Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces.  Mix in just enough water to create a smooth dough that holds together but isn’t too sticky.  Add a touch of water if needed, and knead slightly until a smooth dough is created.  Divide into 2 pieces and shape into rounds (if it is too soft, refrigerate for about 15 minutes to firm it up slightly.  You want it pliable, but not super soft or it will be hard to shape).
    Roll each out into a 14 inch round using parchment underneath and floured rolling pin.  If it tears, no worries, just press it back together and patch it up.
    To make the cream cheese, whisk together all ingredients until smooth.  Set aside.
    Preheat oven to 400F degrees.  To make filling, mix together all ingredients in a large bowl.
    Spread the cream cheese over the crust leaving a 1 1/2 inch boarder.  Arrange the plums over the cream cheese, then carefully fold up edges to cover the edge of the fruit. Brush sprinkle with a little coconut sugar.  Place in the oven.  Bake for 45 minutes (checking after 20 and if they are very brown, if they are tent with foil) until bubbling and fruit is tender.  Remove from oven and let cool on a wire rack for at least an hour.
    *You can also make your own hazelnut meal by grinding up your hazelnuts to flour consistency in the blender.  Just don’t blend too much or you may get butter.  Also, you may substitute your favorite nut if hazelnuts don’t do it for you.
  • Vegan Snickers Pie

    Vegan Snickers Pie

    People always ask me why on earth I make my own Birthday cake.  Well, it is simple.  I can’t get the kind of cake I want anywhere, and I actually enjoy making my own.  I mean, where around where I live can I get a refined sugar free vegan dessert with no cheater ingredients?  Probably nowhere, and it would cost me an arm and a leg I am sure. A few times in the past making my own Birthday dessert didn’t work out so well.  like when I was younger and I tried to make a pink cake with beet coloring and it turned brown and tasted beety.  That wasn’t cool.  Or the time I tried to make a chocolate cake with ganache, following someone else’s recipe only to have it all run off the cake and plate and onto the floor.  Luckily this type of thing hasn’t happened in the past 8 years with my Birthday cakes at least.  Most of them turn out well.  I suppose that is a chance you take when creating a recipe for the first time for your Birthday.

    This year I did not even make a cake.  I made a pie.  Because it is my Birthday, so I can make whatever I choose!  This isn’t the first year I have done this, I made a peanut butter and jelly cream pie a few years back and it was pretty bomb.  One of my favorite recipes actually!  Also, my Birthday is in the Summer, so some years I just don’t want to heat up the oven, which is part of why I made a no bake pie.  The main reason though why I made this pie is because I wanted something dreamy, rich and creamy for my Birthday dessert.  The Vegan Snickers Pie I chose was all that and then some.

    I made a no-bake oat and coconut based chocolate crust. It was easy to make and the perfect carrier for the creamy fillings.  I made both a peanut butter mousse (kind of to replace the nougat portion of the snickers), and a chocolate peanut butter mousse because why not make this extra decadent.  And I made both a plain caramel and chocolate caramel to swirl into it.  It may sound complicated, and yes this pie has a few steps but it is worth it.  And you are actually just adding cacao powder into plain for both the caramel and filling to make the two flavors of each.  I sprinkled some peanuts on top, since this was snickers, and I could not wait for it to chill and be ready to try!

    It turned out super decadent and delicious.  It was just what I wanted for my Birthday dessert!  I may be 32 now, but I still feel like I am 25, and yes I still enjoy things like gooey snickers pies for my Birthday.  You don’t have to wait for your Birthday to make this, try it out now when you are craving something delicious.  Just for the heck of it!  You will be happy you did!

    Vegan Snickers Pie
    Makes one 8 inch pie

    1 9 inch pie plate or removable bottom tart pan

    Crust:

    • 3/4 cup finely shredded dried coconut
    • 3/4 cup Bob’s Red Mill gluten free rolled oats
    • 1/4 cup raw cacao powder or unsweetened cocoa powder
    • 1 cup soft pitted medjool dates (if they are not soft, soak them 30 minutes and drain well before using)
    • 1/4 tsp sea salt
    • filtered water as needed

    Filling:

    • 1 1 15 oz can full fat organic coconut milk, chilled
    • 1/3 cup maple syrup
    • 1/4 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1/2 cup organic peanut butter
    • 1 cup coconut butter warmed to liquid
    • 2 Tbsp cacao powder or unsweetened cocoa powder

    Caramel:

    • 1 cup soft, pitted medjool dates (soaked in water 30 minutes, and drained well before using if not soft)
    • 1/4 cup peanut butter
    • 1/2 cup filtered water
    • 1 tsp pure vanilla extract
    • pinch sea salt
    • 1 Tbsp cacao powder or unsweetened cocoa powder

    Peanuts for topping

     

    Instructions:

    1. For the crust, combine all ingredients in the food processor until finely chopped and starting to hold together when squeezed (if it doesn’t you may need to add a little filtered water 1 Tbsp at a time).
    2. Press the mixture into a 9 inch pie crust, or a 9 inch removable bottom tart pan or pie pan greased with avocado oil (or other oil that doesn’t harden when chilled).
    3. For the filling, combine all ingredients but the cacao powder in a high speed blender and blend until smooth. Divide between 2 bowls, and whisk the 2 Tbsp cacao powder into one. Pour the one with the cacao powder over the crust and smooth to the sides.  Set this and the bowl of other filling aside.
    4. For caramel, place all ingredients but the cacao powder in a high speed blender and blend until smooth, then divide between two bowls and whisk the cacao powder into one of them along with 1 Tbsp filtered water.  Drop half of each of the two caramels (the plain and the chocolate) over the filling by the heaping teaspoon, then swirl it with a knife or toothpick to marble it.  Pour the plain filling over that, then repeat with the rest of the caramel, swirling it with a knife.  Sprinkle peanuts around the edge of the pie.  Place in the freezer until set, about 2 hours.
    5. Pie keeps refrigerated for 1 week in a container.
  • Vegan Raspberry Rhubarb Cream Cheese Pie

    Vegan Raspberry Rhubarb Cream Cheese Pie

    I got a bunch of rhubarb from my Dad’s garden recently and made some strawberry rhubarb wine, but I decided that a dessert featuring rhubarb sounded really good as well.  I usually just go with the classic strawberry rhubarb combination, probably because one of my favorite things growing up was when my Grandma made strawberry rhubarb sauce. It was good on ice cream, vanilla cake, or just straight up!  But this time I went with raspberry rhubarb to be a little different and since I had the raspberries on hand. I usually like a creamy element whenever I make a fruit pie, either in the form of ice cream, or coconut cream, but this time I decided to add the creamy element to the pie itself with a cream cheese layer. My Dad used to buy a raspberry cream cheese pie from a local restaurant when I was little and it was amazing!  I knew I could make an even better vegan version.

    I made a simple pie crust with Bob’s Red Mill gluten free flour to allow the fillings to shine and it was perfect!  For the cream cheese, I used a mixture of coconut milk (the thick cream part) and cashew butter.  Once sweetened with a little maple syrup and vanilla it was simply heavenly!  A little arrowroot to thicken it while baking and voila!  Delicious cheesecake type filling.  I kept the raspberry rhubarb simple, using only the fruit, a little maple syrup and some arrowroot to thicken. Lastly, I was torn about the topping and couldn’t decide between whipped cream once the pie was cooled or an oat crumble topping, and my Mom helped me decide.  Crumb topping it was.  I have always been a sucker for that too.

    I have to admit I was unsure how exactly this was going to bake up.  if the fruit would become jammy or too watery, or if the cheesecake would set properly.  But it all worked out and it baked up perfect and beautiful!  The crust was buttery and rich, the creamy cheesecake a perfect compliment to the tart sweet jammy rhubarb filling and the salty sweet crumb topping the perfect partner for it all!  This pie was super delicious!  I will have to make it again before the Summer is over.

    Vegan Raspberry Rhubarb Cream Cheese Pie

    Makes one 9 inch pie

    Crust:

    Cream Cheese:

    • 3/4 cup thick organic coconut milk (from the top of a chilled can)
    • 3/4 cup cashew butter
    • 2 Tbsp maple syrup
    • 1/8 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1/2 tsp cider vinegar
    • 2 Tbsp arrowroot starch or cornstarch

    Filling:

    • 3 cup organic raspberries
    • 2 cups organic rhubarb
    • 2 Tbsp maple syrup
    • 3 Tbsp arrowroot starch or cornstarch

    Topping:

    • 1/2 cup Bob’s Red Mill all purpose gluten free baking flour
    • 2 Tbsp coconut sugar
    • 3 Tbsp melted coconut oil
    • 3/4 cup gluten free rolled oats
    • pinch sea salt
    1. To make the crust, in a large bowl, mix together flour, sugar, sea salt, and spices. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a 10 inch circle on a sheet of parchment paper, then use the paper to help you transfer it to an 9 inch pie dish.  Flute the edges, and set aside in the refrigerator.
    2. Pre-heat the oven to 375F degrees.
    3. To make the cream cheese, whisk together all ingredients until smooth and set aside.
    4. To assemble the pie, pour the cream cheese layer over the crust, then mix together the fruit filling ingredients and scatter them over the cream cheese filling.
    5. Place in the pre-heated oven and bake for about  25 min.
    6. Meanwhile, mix together the topping ingredients in a bowl and squeeze with your hands to form clumps.
    7. Scatter the topping over the pie and bake 25 min more until the edges of the crust are lightly brown, and pie is set.  Remove from the oven to a wire rack.
    8. Allow to cool completely before serving.
  • Vegan Blackberry Vanilla Cream Tart

    Vegan Blackberry Vanilla Cream Tart

    My Mom used to make these amazing fruit tarts with a cream cheese filling and fresh fruit topping, usually berries in the Summer.  They were so delicious!  I think that was one of my favorite desserts growing up, and I would never turn one down.  Not that I ever turned down a dessert.  But berries and vanilla cream are my favorite. My Mom was always good at making desserts.  She asked me recently if I have ever made a veganized version of those fruit tarts, and I haven’t so I decided that I needed to make one for Mother’s Day weekend.  Because she loved them as well, and I thought it would be the perfect thing to share.

    She usually used raspberries on hers, or a mix of fruit, but I went for the blackberries because they were on sale for a good price and they looked beautiful!  I knew they would be perfect to top off the tart.  For the filling, I made a vanilla cheesecake cream with a mixture of coconut milk and cashew butter and it was luscious.  Like, you could eat the whole bowl with a spoon if you weren’t careful.  I decided to add a vanilla bean as well, since this was a special occasion.  I love little flecks of vanilla bean in my desserts!  I made a simple no bake coconut oat crust, because I didn’t want to heat up the oven and it was delicious.   Plus, my Mom and I both have a love for oats in recipes.

    Once it was all assembled, it was simply heavenly!  The perfect Mother’s Day dessert, and since Summer is coming, it is the season to make it!  No oven required is a plus, and it is pretty easy to make.  My Mom loved it as well, which is what really mattered this time.  I hope you all had a wonderful Mother’s Day!

    Vegan Blackberry Vanilla Cream Tart 
    Makes one 8 inch tart

    1 8 inch removable bottom tart pan

    Crust:

    • 3/4 cup finely shredded dried coconut
    • 3/4 cup gluten free organic rolled oats
    • 2 Tbsp organic almond butter
    • 1 cup soft pitted medjool dates (if they are not soft, soak them 30 minutes and drain well before using)
    • 1/4 tsp sea salt
    • filtered water as needed

    Filling:

    • 1 1 15 oz can full fat organic coconut milk
    • 1/2 cup raw cashew butter
    • 1/3 cup maple syrup
    • seeds of one vanilla bean, or 2 tsp pure vanilla extract
    • 3/4 cup coconut butter (NOT oil), warmed to liquid

    For assembly:

    • 2 cups fresh blackberries

     

    Instructions:

    1. For the crust, combine all ingredients in the food processor until finely chopped and starting to hold together when squeezed (if it doesn’t you may need to add a little filtered water 1 Tbsp at a time).
    2. Press the mixture into a 8 inch removable bottom tart pan greased with coconut oil.
    3. For the filling, combine all ingredients in a high speed blender until smooth.
    4. Pour the filling over the crust and spread evenly.
    5. Place in the refrigerator to chill for about 30 minutes, then top with the fresh blackberries and place back in the refrigerator to firm up completely (about 2-3 hours depending on how warm it has gotten).  This works if you let it sit overnight in the refrigerator as well, just be sure to cover it so it doesn’t dry out.
    6. Enjoy!
    7. Tart keeps refrigerated for 1 week in a container.

     

  • Vegan Strawberries and Cream Pie

    Vegan Strawberries and Cream Pie

     

    I used to love Strawberry Shortcake as a child.  I am talking about the girl Strawberry Shortcake, not the dessert.  The one that was popular in the 1980s and early 90s when I was little.  She had it all as far as I was concerned.  She was cute, she lived in a cute little town with other dessert themed characters, she baked, she had pets, she smelled good (well, the doll I had did) she was awesome to my five year old self! My Grandma had taped one of her movies for me to watch, and I watched it over and over again, never getting tired of it.  I had a strawberry shortcake doll, and even pajamas among other things. Good times.  So, now whenever I smell strawberries, it makes me think of Strawberry shortcake.  Where am I going with all this Strawberry Shortcake talk?  No, I did not make the dessert with  the same name, but I did make a delicious pie including strawberries and it smelled like something that I imagine Strawberry Shortcake would bake.  I had gotten some strawberries on sale, and the first thing that came to mind to make was pie.

    We are were lacking sunshine at the end of last week with it raining on and off, so I decided that something bright and fruity like a strawberry pie would be perfect to bring us all out of that gloomy funk.  I have never made a strawberries and cream pie, so I was excited about this! I made a simple crunchy crust using one of my raw recipes I perfected a while back for raw desserts, and it was perfect.  What gives it the crunch is the sprouted, dehydrated buckwheat groats.  I keep them on hand already made in my freezer at all times.  If you have not heard of them, they are pretty easy to make.  You just buy raw buckwheat groats (most health food stores sell them in the bulk section), soak them in filtered water for 30 minutes, then dehydrate them on a tray until dry (about 24 hours) or if you do not have a dehydrator, place them on a lined sheet pan and bake them in the oven at the lowest temperature (170F or so), for about 5-7 hours until completely dry.  Then you may use them for recipes.  I like them in my raw crusts so that I don’t have to use so many nuts.  They are great for adding crunch to things.

    For the filling, I started out making a sort of strawberry jam on the stove.  Why on the stove?  Well, I wanted the berries to cook down a little to intensify in flavor and get rid of some of the moisture.  It worked out perfect, and I included it in both my filling and to swirl throughout the pie filling to give it  little jammy bursts of flavor throughout the creaminess.  It may seem like a few steps to make this pie, but it really isn’t difficult.  I made the crust and filling on a Friday evening to finish making and enjoy on Saturday and it worked out perfect.  Often times I make my desserts in steps or ahead of time.  Once the filling was all set, and I was ready to serve and enjoy it, I topped it off with coconut whipped cream.  OMG was it ever good!  Sweet luscious strawberry filling, ribboned with more flavorful strawberry jam, and topped off with a heavenly whipped cream all on top of a crunchy sweet crust reminiscent of graham crackers…so yummalicious!  This would be the perfect thing to serve at a Spring celebration, or for an Easter spread.

    Vegan Strawberries and Cream Pie
    Makes one 9 inch pie

    1 8 inch pie plate

    Crust:

    • 3/4 cup finely shredded dried coconut
    • 3/4 cup sprouted, dehydrated buckwheat groats, or raw walnuts
    • 1/4 cup ground flax seed
    • 1 cup soft pitted medjool dates (if they are not soft, soak them 30 minutes and drain well before using)
    • 1/4 tsp sea salt
    • filtered water as needed

     

    Jam:

    • 3 cups fresh organic strawberries
    • 2 Tbsp maple syrup
    • pinch sea salt
    • 1 Tbsp arrowroot powder mixed with 1 Tbsp lemon juice

     

    Filling:

    • 1 1 15 oz can full fat organic coconut milk, chilled
    • 1/4 cup soft pitted medjool dates (if they are not soft, soak them 30 minutes and drain well before using)
    • 1/4 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1/2 cup raw cashew butter
    • 1 cup of the prepared strawberry jam (from above)
    • 1 cup coconut butter warmed to liquid

     

    Cream Topping:

    • 1 1 15 oz can full fat organic coconut milk, chilled
    • 1/4 cup maple syrup
    • pinch sea salt
    • 1 tsp pure vanilla extract
    • 1/2 cup plus 2 Tbsp raw coconut butter, warmed to liquid

     

    Instructions:

    1. To make the jam, combine all ingredients except for the lemon juice and arrowroot in a saucepan.  Cook over medium heat, until berries are jammy, and starting to fall apart, about 15-20 minutes, stirring often.
    2. Once they are jammy, stir in lemon juice mixture, and cook for a minute until thickened, then puree in a food processor (you should have about 1 1/2 cups).  Set aside, and allow to cool.  You will be using some in the filling, and some for the swirl in the filling.
    3. For the crust, combine all ingredients in the food processor until finely chopped and starting to hold together when squeezed (if it doesn’t you may need to add a little filtered water 1 Tbsp at a time).
    4. Press the mixture into a 9 inch removable bottom tart pan with high sides or pie pan greased with coconut oil.
    5. For the filling, combine all ingredients in a high speed blender (including 1 cup of the jam you made) and blend until smooth. Pour into the crust.
    6. Drop the rest of the jam over the filling by the Tbsp, and swirl with a knife to create marbling.  Place in the freezer to firm up (about 2 hours).
    7. Meanwhile, for the cream topping, combine all ingredients in a blender and blend until completely smooth. Pour into a bowl and place in the freezer until it is thick like whipped cream (whisking every so often), about 45 minutes.
    8. Once the cream is ready, spread over the top of the pie.
    9. Pie keeps refrigerated for 1 week in a container.
  • Vegan Grasshopper Pie

    Vegan Grasshopper Pie

    When I was little, my Mom and I used to go to this local diner that was 50s themed, and I would always insist on ordering grilled cheese and either a malt or strawberry rhubarb pie.  The pie was amazing, but the grasshopper malt was super delicious!  Dreamy mint ice cream in liquid form with chocolate fudge drizzled throughout and whipped cream on top… every 8 year old’s dream!  Come to think of it, whenever we went places that had malts, that was what I ordered because they were always so good.  It had to have the fudge though and lots of it, because that is what made it over the top.  I have not had a malt in ages, probably at least a good 14 years, but I have good memories of them.  I should totally remake it vegan sometime, but for now I have another grasshopper themed dessert to tell you about.  Since this week it is all about all things green for St. Patrick’s Day, I decided to make a grasshopper pie.  I have been wanting to make a cream pie for a while now, but got into a cake baking rut.  Yes, I tend to get into ruts sometimes…but when things are so good, it is hard to take a chance and branch out.  But I took a chance and made a pie.  And a delicious pie it was!  I thought about making a mint french silk, but then it dawned on me how delicious those grasshopper malts used to be.

    Why not turn one of those into pie form?!  I have not made anything with a crust in ages.  It has been too long so it was perfect.  I made a crunchy chocolate crust using one of my raw recipes I perfected a while back and it was perfect.  What gives it the crunch is the sprouted, dehydrated buckwheat groats.  I keep them on hand already made in my freezer at all times.  If you have not heard of them, they are pretty easy to make.  You just buy raw buckwheat groats (most health food stores sell them in the bulk section), soak them in filtered water for 30 minutes, then dehydrate them on a tray until dry (about 24 hours) or if you do not have a dehydrator, place them on a lined sheet pan and bake them in the oven at the lowest temperature (170F or so), for about 5-7 hours until completely dry.  Then you may use them for recipes.  I like them in my raw crusts so that I don’t have to use so many nuts.  They are great for adding crunch to things.  Anyways, they worked perfect in this crust!

    For the filling, I made a creamy coconut based mint cream, and it was so luscious I could have eaten it like that.  But I saved it for the pie, because I knew when combined with the rest of it, it would be even better!  I tinted the pie a lovely green with spinach.  I love natural food coloring!  Don’t worry, you don’t taste it at all, just the delicious mint and vanilla.  I then made a gooey fudge swirl in the spirit of the malt, and it was perfect!  Lastly I topped it off with a billowy coconut cream and more fudge.  It was beautiful, but it tasted even better than it looked.  If you are in search of a green dessert for St. Patrick’s Day, this might just be perfect for you!  I loved it even more than I ever loved those grasshopper malts.

    Vegan Grasshopper Pie
    Makes one 8 inch pie

    1 8 inch pie plate

    Crust:

    • 3/4 cup finely shredded dried coconut
    • 3/4 cup sprouted, dehydrated buckwheat groats, or raw walnuts
    • 1/4 cup ground flax seed
    • 1/4 cup raw cacao powder or unsweetened cocoa powder
    • 1 cup soft pitted medjool dates (if they are not soft, soak them 30 minutes and drain well before using)
    • 1/4 tsp sea salt
    • filtered water as needed

     

    Filling:

    • 1 1 15 oz can full fat organic coconut milk, chilled
    • 1/3 cup maple syrup
    • 1/4 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1 tsp peppermint extract
    • 1/2 cup raw cashew butter
    • 2 large handfuls fresh spinach (spinach powder or matcha powder will work too for green color, about 1 tsp if using)
    • 1 cup coconut butter warmed to liquid

     

    Fudge Swirl:

    • 1/3 cup  plus 2 Tbsp raw cacao powder
    • 1/4 cup plus 2 Tbsp maple syrup (or your choice liquid raw sweetener)
    • 1 Tbsp raw coconut oil, warmed to liquid
    • pinch sea salt

     

    Cream Topping:

    • 1 1 15 oz can full fat organic coconut milk, chilled
    • 1/4 cup maple syrup
    • pinch sea salt
    • 1 tsp pure vanilla extract
    • 1/2 cup plus 2 Tbsp raw coconut butter, warmed to liquid

     

    Instructions:

    1. For the crust, combine all ingredients in the food processor until finely chopped and starting to hold together when squeezed (if it doesn’t you may need to add a little filtered water 1 Tbsp at a time).
    2. Press the mixture into a 9 inch removable bottom tart pan or pie pan greased with coconut oil.
    3. For the filling, combine all ingredients in a high speed blender and blend until smooth. Pour into the crust.
    4. For the fudge, whisk together all ingredients until smooth, then remove about 3 Tbsp and set aside in a bowl.  Drop the rest of it over the filling by the heaping teaspoon, then swirl it with a knife or toothpick to marble it.  Place in the freezer until set, about 2 hours.
    5. Meanwhile, for the cream topping, combine all ingredients in a blender and blend until completely smooth. Pour into a bowl and place in the freezer until it is thick like whipped cream (whisking every so often), about 45 minutes.
    6. Once the cream is ready, spread over the top of the pie.
    7. Drizzle the remaining fudge over the top (it may need to be warmed or thinned out a little with a touch of water first).
    8. Pie keeps refrigerated for 1 week in a container.

     

  • Vegan Mini Chocolate Cinnamon Pecan Pies

    Vegan Mini Chocolate Cinnamon Pecan Pies

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    Ever since Thanksgiving, when I had made a really good pecan tart with chocolate chunks and coconut, my Mom has been asking me to make her a pecan pie or tart with cinnamon and dark chocolate.  Well, I did not get it made for Christmas.  Luckilly there were plenty of other good desserts to go around.  But I did get it made before New Years!  I don’t go back on promises, and it sounded good to me as well!  I decided to make mini pies though, because my Mom is a big fan of mini desserts.  She always told me, if you make the desserts small, you can have more than one, and you can have several different kinds.  This was applied to the many batches of Christmas cookies we used to make, but I think it can apply to these little pies as well, especially if they are being served as part of a Holiday spread or New Years Eve buffet.

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    These were pretty easy to make, I used my classic gluten free coconut oil pie crust, because it always turns out perfect for me, and tastes good but also allows the flavors of the filling to shine.  For the filling, I used a date caramel with a hit of chocolate in two forms to make it extra good, cocoa powder, and dark chocolate chips.  I included plenty of pecans as well as pecan butter and was it ever delicious!  I could have eaten that with a spoon. But luckily I restrained myself and most of it made it into the crusts.

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    They smelled amazing while baking!  I could not wait to try them, but of course they had to cool a bit.  I recommend eating these warm, even if it is slightly more difficult to get them out of the pan at that stage.  Because the filling is gooey and amazing when they are not completely cool.  These are decadent, chocolaty, and sooo good!  They were just as good as I imagined, and my Mom loved them as well which was the important part since they were her idea.  These would be perfect as part of a New Years Eve buffet, because they are small and easy to serve!

    mini-chocolate-cinnamon-pecan-pies

    Vegan Mini Chocolate Cinnamon Pecan Pies
    Makes 16

    Ingredients:

    Crust:

     

    Filling:

    • 2 cups soft pitted medjool dates (if they are not soft, soak them in filtered water for 30 minutes and drain well before using)
    • 1/2 cup raw pecan butter (almond butter will also work if you do not have pecan)
    • 2 Tbsp maple syrup
    • 1/4 tsp sea salt
    • 2 tsp pure vanilla extract
    • 1/2 cup filtered water
    • 2 Tbsp coconut butter or oil
    • 1/2 tsp cinnamon
    • 1 Tbsp plus 1 tsp unsweetened cocoa powder
    • 1 1/2 cups toasted pecans, plus more for pie tops
    • 1/2 cup vegan chocolate chips

    Instructions:

    1. To make the crust, in a large bowl, mix together flour, sugar, and sea salt. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a rectangle using floured parchment underneath and floured rolling pin. Cut into 16 circles.
    2. Oil a muffin pan well with coconut oil and fit the dough circles into the holes. Shape the edges that stick out if desired (I fluted mine).
    3. Preheat oven to 375F degrees.
    4. To make filling, combine all ingredients in a high speed blender or food processor except the pecans. Process until smooth, then scrape into a bowl and stir in the pecans and chocolate chips. Spoon the filling into the crusts in the pie tin, and top with more pecans to make the tops look pretty.
    5. Place pies in the oven. Bake for about 30 minutes until the crusts are starting to brown lightly. Remove from oven and let cool on a wire rack until warm (if you want them warm when serving so the chocolate is nice and gooey) or cooled (for easier removal).

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  • Vegan Pumpkin Cream Cheese Pie

    Vegan Pumpkin Cream Cheese Pie

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    I can not believe how beautiful it has been here lately!  It was 60F degrees yesterday, and normally it is 40.  I will take it, the snow will fly here soon enough! It is Minnesota after all. So, I took full advantage yesterday, a nice 10 mile run to enjoy the beautiful morning and rising sun, and a nice hike at a local state park in the afternoon with Eric.  It is kind of nice to get off of the paved trails sometimes and walk through the woods with all of the fallen crunchy leaves.  All of that activity made my hungry, so luckily the day before I had made a delicious pie to indulge in later that night.  It was a new pie recipe, indulgent, and to be honest, it would be just perfect for Thanksgiving.  It was a special pumpkin pie with a layer of cream cheese, then a layer of regular pumpkin pie, and topped off with fluffy billowy whipped cream.  OMG was it GOOD!!!

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    I had seen a photo of a pie like this on Pinterest, and it looked amazing and perfect, but it was not vegan or healthy by any stretch.  It was filled with things like cool whip (i.e. chemicals and fake stuff), dairy, loads of sugar and butter.  So, I decided that I needed to make this beautiful pie vegan and healthier so I could enjoy it!  It was not hard to make, I just used my classic pie crust recipe, usual pumpkin pie filling, and a coconut milk and cashew mixture for the cream cheese, and topped it off with the whipped cream I always make (one that doesn’t melt so much at room temperature).  Yes, it is a few steps, but I made the bottom part  the night before, and the topping the next day to make it easier (and this is what I would do if I were serving it for the Holidays too).

    pumpkin-cream-cheese-pie-3

    OMG was it ever heavenly!  It was even better than I had dreamed, and I am sure way better than that pie in the picture was.  I love veganizing stuff!  If you are looking for the perfect Thanksgiving pie, give this a try.  You and your guests will be happy you did!  to be honest, when I was little pumpkin pie was never my favorite at Thanksgiving, but this pie would have won me over and changed my mind.

    pumpkin-cream-cheese-pie-2

    Vegan Pumpkin Cream Cheese Pie

    Makes one 9 inch pie

    Crust:

     

    Cheesecake:

    • 3/4 cup thick organic coconut milk (from the top of a chilled can)
    • 3/4 cup cashew butter
    • 2 Tbsp maple syrup
    • 1/8 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1/2 tsp cider vinegar
    • 2 Tbsp arrowroot starch or cornstarch

     

    Filling:

    • 2 cups organic cooked pumpkin (canned is ok too), packed
    • 1/3 cup pure maple syrup
    • 3/4 cup full fat organic coconut milk
    • 2 tsp coconut oil
    • 1 1/4 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • 1 /4 teaspoon ground nutmeg
    • 1/4 tsp ground cloves
    • 1/4 teaspoon salt
    • 1 1/2 tablespoons cornstarch
    • 3/4 teaspoon agar powder

    Coconut Whipped Cream:

    • 1 15 oz can full fat organic coconut milk, chilled*
    • 3 Tbsp maple syrup
    • pinch sea salt
    • 1 tsp pure vanilla extract
    • 1/2 cup plus 2 Tbsp coconut butter, warmed to liquid

     

    1. To make the crust, in a large bowl, mix together flour, sugar, sea salt, and spices. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a 10 inch circle on a sheet of parchment paper, then use the paper to help you transfer it to an 8 inch pie dish.  Flute the edges, and set aside in the refrigerator.
    2. Pre-heat the oven to 375F degrees.
    3. To make the cream cheese, whisk together all ingredients until smooth and set aside.
    4. To make the pumpkin filling, place all ingredients in the blender and blend until smooth.
    5. To assemble the pie, pour the cheesecake layer over the crust, then pour the filling over that.
    6. Place in the pre-heated oven and bake for about  50 min. until the edges of the crust are lightly brown, and pie is set.  Allow to cool completely.
    7. For the whipped cream, combine all ingredients in the blender and blend until smooth, then pour into a bowl. Place in the freezer, and allow to chill for about 30-45 minutes until the consistency of whipped cream.
    8. Spoon the whipped cream on top of the cake and spread almost to the sides.  Serve!  Store any leftovers in the refrigerator.

    *If your coconut milk is especially runny (since some brands vary in texture), you may want to add a few Tbsp more coconut butter.

  • Mini Vegan Pumpkin Pies

    Mini Vegan Pumpkin Pies

    mini-pumpkin-pies-1

    Monday I went for a 24 mile bike ride in the morning to enjoy the scenery and give my legs a rest from running.  It is just gorgeous here this time of the year!  The trees are all sorts of different colors, and when the wind blows they flutter to the ground like confetti.  Not only did I enjoy the beautiful scenery on my bike ride, I had time to think about what sort of recipe I felt like making.  I love baking on my day off when I have more time to relax and enjoy.  I had just made some pumpkin muffins, so I wanted something different than muffins or cake, but I had an open can of pumpkin puree in my refrigerator just waiting to be used.  So I decided to make some pumpkin pie.  Not a large one though, cute little mini ones.  Because it is fun to have your own little pie.  No cutting involved for serving so perfect for guests or sharing.

    mini-pumpkin-pies-5

    mini-pumpkin-pies-4

    These were a little different than my usual pumpkin pie recipe though, they contained a special ingredient.  Tahini!  I had gotten a big container of tahini from my work for free that was a little damaged, so I wanted to try using it in something sweet.  I love using nuts in my recipes, which becomes apparent if you page through them, but I know some people are allergic, so I thought I would try using the tahini in these pies in place of where I usually use other types of nut butter.  In my crusts I like to use pecan butter so I swapped it in for that there, and in the filling I like to use cashews so I swapped it in for them there.  It worked out awesome!  You can’t taste it (don’t worry, these don’t taste like hummus or something), it just gives it a richness.

    mini-pumpkin-pies-2

    These smelled amazing while baking!  The aromas of cinnamon, ginger and maple plus buttery crust filling the air. I couldn’t wait to try them!  Once cooled, I topped them off with some coconut whipped cream, and they were just perfect! Classic pumpkin pie, in cute little servings.   I think these would be perfect for a Fall gathering or even Thanksgiving when that rolls around, because they are quick to serve!

    mini-pumpkin-pies

    Mini Vegan Pumpkin Pies

    Makes 12

    Crust:

    • 2 1/2 cups all purpose gluten free flour
    • 1/4 cup coconut sugar or maple sugar
    • 1/2 tsp sea salt
    • 1/2 cup raw tahini
    • 1/4 cup coconut oil in its solid state
    • about 6-7 Tbsp cold water

     

    Filling:

    • 1 1/4 cups pumpkin puree
    • 1/2 cup raw tahini
    • 1/4 cup plus 2 Tbsp maple syrup
    • pinch sea salt
    • 2 tsp cinnamon
    • 1 1/2 tsp ginger
    • 1/8 tsp nutmeg
    • 1/8 tsp cloves
    • 2 Tbsp arrowroot starch

    Coconut whipped cream for serving

     

    Directions:

    1. Preheat oven to 375 degrees.
    2. Oil 12 holes of a muffin pan.
    3. To make the crust, in a large bowl, mix together flour, sugar, and sea salt. Cut in tahini and coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created.
    4. Roll out into a large rectangle 1/8 inch thick using parchment underneath and floured rolling pin, and cut into circles that are slightly larger than your muffin tins.  Place each round into a muffin tin hole, and shape it to fit (it is ok if it tears, just patch it right back up).  Shape the edges of the crust if desired (I used my fingers to flute in this fashion but of course on a smaller scale).  Set aside.
    5. To make filling, whisk together all ingredients until smooth, and pour into the prepared crusts.
    6. Place in the oven and bake for about 20 minutes until the crusts are starting to brown lightly. Remove from oven and let cool completely.
    7. Top with coconut whipped cream and serve!
  • Vegan Caramel Apple Galette

    Vegan Caramel Apple Galette

    caramel-apple-galette-2
    The weather has been just glorious here lately!  I am loving these cooler crisp fall mornings and warmer sunny afternoons.  To be honest I wish it could be like this year round.  40-50F degrees in the morning and 60-70F degrees in the afternoon is awesome!  Sunday was just like that.  It was nice and cool for my 10 mile run, and it was nice to not be sweating profusely and have more energy.  I always feel energized when the weather is cool, it makes me feel as if I can run farther and faster.  Also, the leaves are beautiful, and they are starting to flutter to the ground like confetti.  Running through the crunchy leaves makes me happy.  Since it was such a beautiful day, I made a trip to Alexis Bailly Vineyard with Eric, and it was the perfect weather for a wine tasting and then a walk along the river in downtown Hastings.  Fall days like this are what I look forward to all year round!  Also, I did some baking this weekend, a delicious caramel apple tart!
    alexis-bailly-vineyard
    My Grandpa had given me a bunch of locally grown apples a few weeks ago, and I have been making loads of apple goodies.  I wanted to make something a little more classic that I could share with him and my family and that is why the apple galette came to mind. It is much easier to make than pie being rustic, and almost impossible to mess up.  Not only that, it is as good as pie, bakes faster and you don’t have to worry about 2 crusts.  Galettes are one of my favorite fruit desserts.  In my pies and galettes, I like to use a mixture of nut flour and regular (well either oat or gluten free usually in my house) flour to make it extra delicious.  Trust me, this is the type of pie dough that you sample and go, this is delicious!  It tastes kind of like cookie dough in my opinion.  Yes, I taste my dough every time.  That way I can make sure it will be good once baked, and I am not missing an ingredient like the coconut sugar.
    caramel-apple-galetter
    I kept the filling really simple and classic to allow the apples to shine.  They were very flavorful apples, a mixture of Honeycrisp and Haralson my favorites for baking. It smelled amazing when I pulled it from the oven. I made a date caramel to top it all off once baked, and it was delicious!  I served it with a Golden Chai Spiced Coconut Milk Gelato I recently made and it was crave worthy!  Thumbs up from everyone else I shared it with too, our plates were cleaned fast.  If you are looking for a delicious way to showcase those fall apples, give this a try!
    caramel-apple-galette-1
    Vegan Caramel Apple Galette
    2 galettes
    Ingredients:
    Crust:
    • 3 cups gluten free oat flour (gluten free all purpose flour will work here too, I use Bob’s Red Mill)
    • 1 cup pecan meal (or almond meal)
    • 1/4 cup coconut sugar
    • 1 tsp sea salt
    • 1/2 cup coconut oil, in its solid form
    • 1/4 cup raw pecan butter or almond butter
    • cool filtered water as needed

     

    Filling:
    • 2 large apples, sliced thinly
    • 1/3 cup coconut sugar
    • 1 Tbsp pure vanilla extract
    • juice of one small lemon
    • 1/2 tsp cinnamon
    • a pinch of sea salt
    • coconut sugar, for topping

     

    Caramel:
    • 3/4 cup pitted dates soaked in filtered water for 3o minutes and drained (1/4 cup soaking water reserved)
    • 2 Tbsp raw pecan butter or almond butter
    • 1/8 tsp sea salt
    • 1 tsp pure vanilla extract

    Directions:

    1. To make the crust, in a large bowl, mix together flour, meal, sugar, and sea salt.  Cut in coconut oil and nut butter with a pastry blender or 2 knives until it is in pea sized pieces.  Mix in just enough water to create a smooth dough that holds together but isn’t too sticky.  Add a touch of water if needed, and knead slightly until a smooth dough is created.  Divide into 2 pieces and shape into rounds (if it is too soft, refrigerate for about 15 minutes to firm it up slightly.  You want it pliable, but not super soft or it will be hard to shape).
    2. Roll each out into a 14 inch round using parchment underneath and floured rolling pin.  If it tears, no worries, just press it back together and patch it up.
    3. Preheat oven to 400F degrees.  To make filling, mix together all ingredients in a large bowl.
    4. Arrange the apples over the crust leaving a 1 inch boarder, then carefully fold up edges to cover the edge of the fruit. Brush sprinkle with a little coconut sugar.  Place in the oven.  Bake for 45 minutes (checking after 20 and if they are very brown, if they are tent with foil) until bubbling and fruit is tender.  Remove from oven and let cool on a wire rack for at least an hour.
    5. To make the caramel, combine all ingredients in a food processor or blender, and blend until smooth (pass through a fine meshed strainer if there are any chunks left).  If the caramel is too thick for drizzling add a little more water.  Drizzle over the top of the galette, and serve!
  • Vegan Hazelnut Crusted Apple Pie

    Vegan Hazelnut Crusted Apple Pie

    I ran my second race of the season Friday, and it was a bit challenging, but I like a challenge.  The course was not fast and flat like the previous one I had done, and I had gone into this thinking I was going to break my time from a few weeks back because I had people to push me.  Well…not so much.  It was like running a cross country course with slippery mud, dirt ruts, long grass and all!  So despite having a little slower time than I wanted (but hey, it was 30 seconds faster than last year at the same race), I said to myself, “I’ll take it!” because it was a bit warm and humid that day too.  It is those challenging runs and races that make us stronger after all.  I should feel awesome by the time the cool fall air rolls in and the temps in the AM are in the mid 50s.  That is my favorite type of running weather.  Especially when the trees are changing color and you can run through the crunchy leaves on the paths.
    Hazelnut Crusted Apple Pie 2
    I am in the mood for Fall, cozy sweaters, pumpkins and apple pie.  So, since I had the rest of the day off Friday, I made a glorious apple pie. One that was mounded tall with apples.  None of that flat pie because the apples shrunk type business.  Fill it properly!  For the filling I used my favorite local apples, the honey crisps.  No, they do not contain honey, I am still vegan, it is just what their name it.  They were developed here in Minnesota which I think is pretty awesome!  Anyways, they are the best pie apples next to Haralson which are from here too, and which is what my Mom uses. My Mom always said to use tart apples for pies for the best flavor and honey crisps are a perfect balance of tart and sweet.  Mom’s pies were always the best!  She doesn’t bake them anymore, so I share some of mine with her.
    Hazelnut Crusted Apple Pie 3
    I was going to make a regular old apple pie, but nut crusts on pies are always amazing so I made a hazelnut crust for this one.  It was so rich and delicious once baked to perfection!  When the apples were bubbling and the sweet aroma was permeating my house, I was happy with the sight of it as I pulled it from the oven.  After letting it cool, I couldn’t wait to dive in.  I topped it off with some of my pecan pie ice cream and it was amazing!  I love this time of the year!
    Hazelnut Crusted Apple Pie
    Vegan Hazelnut Crusted Apple Pie

    Makes 1 8 inch pie

    Ingredients:

    Crust:

    • 1 1/2 cups organic whole wheat pastry flour
    • 1 1/2 cups hazelnut flour*
    • 1/4 cup coconut sugar
    • 1/4 tsp sea salt
    • 1/4 cup plus 1 Tbsp coconut oil, in its solid form
    • 1/4 cup plus 1 Tbsp almond butter
    • about 4-6 Tbsp cold water

     

    Filling:

    • 4 large sweet tart apples (such as honey crisp), diced
    • 1/4 cup maple syrup
    • 2 tsp cinnamon
    • 4 Tbsp all purpose gluten free flour
    • 2 tsp pure vanilla extract

     

    Directions:

    1. To make the crust, in a large bowl, mix together flours, sugar, sea salt.  Cut in coconut oil and hazelnut butter with a pastry blender or 2 knives until it is in pea sized pieces.  Mix in just enough water to create a smooth dough that holds together but isn’t too sticky.  Add a touch of water if needed, and knead slightly until a smooth dough is created.  Divide into 2 balls.
    2. Roll each out into about a 9-10 inch round using parchment underneath and floured rolling pin.  Place bottom crust into an 8 inch pie pan and fit to edges.  If it tears, no worries, just press it back together and patch it up. Set aside in the refrigerator. Set the top crust aside (if it is pretty warm, place it in the refrigerator too, you just do not want it to get too hard or it will not be pliable to shape over the filling).
    3. Pre-heat the oven to 400F degrees. In a large bowl, toss together the filling ingredients. Spoon into crust.  Place the top crust over the filling using the parchment to assist. Crimp the edges, and cut a vent in the center.  Bake for about 1 hour and 45 minutes in the middle rack of the oven until apples are cooked through and bubbling.
    4. Remove from oven and let cool until warm, and top with some vegan ice cream or coconut vanilla whipped cream and…enjoy!

     

    *To make hazelnut flour, place hazelnuts in the blender and blend for about 30 seconds until they are finely ground like flour (but not too long or you will have butter).
    *Note: if you would like to make this a gluten free pie, I have also used Bob’s Red Mill Gluten Free Flour to make this crust with success, so just replace the whole wheat in equal amounts with it.



  • Vegan Blueberry Cream Cheese Galettes

    Vegan Blueberry Cream Cheese Galettes

      Vegan Blueberry Cream Cheese Galette 4
    I hope you all had a good weekend, I certainly did!  Usually every year I go to the Minnesota State Fair, but Eric and I are both not wishing to spend a lot of money lately and it ends up costing a lot, so we decided to go on another fun outing instead.  What we decided to do beats walking around in crowds and eating greasy food any day. We decided to make a trip to Taylor’s Falls and go for a hike, then visit Wild Mountain Winery afterwards for some wine tasting.  It was a great idea!  Taylor’s Falls is always beautiful, and you get the feel of going up north without having to drive too far out of the city, plus the views on the trail are beautiful!  We hit up the winery afterwards, which is always a good way to spend your day off, and tasted some delicious wines.  This is actually my favorite winery, because back in 2012 when they first opened, they had a Facebook giveaway for a case of wine and I happened to win it!  I was super excited.  But not only are their wines delicious, the people who work there are really nice, and you can even walk through the vineyard and get a look at the wine grapes!  It is a very relaxing place to be!
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    image2 (2)
    All that hiking and wine had me and Eric hungry, so luckily I had dinner and some fabulous dessert all ready when we got home.  That fabulous dessert I am talking about was a vegan blueberry cream cheese galette.  I was craving blueberry pie, but to be honest I didn’t feel like making a fussy pie so I went for a rustic galette instead.  Funny because when I had the idea to make it in my head my Mom asked me, “When are you going to make one of those rustic pies again?”  And suggested that I share when I did.  There was plenty to go around and share and I ended up sharing with several family members since even after Eric and I had big pieces there was more left because this recipe makes two.  I made the crusts for these a little different than my usual, using organic whole wheat pastry flour with pecan meal to make it extra delicious and rich.  Instead of using just coconut oil for the fat in the crust, I used mostly pecan butter and a little coconut oil as an experiment to see how it turned out.  The result was a flaky, buttery and delicious crust!
    Vegan Blueberry Cream Cheese Galette 2
    Vegan Blueberry Cream Cheese Galette 1
    For the cream cheese filling I used a mixture of coconut milk and cashews  which makes the best substitute as far as I am concerned in vegan baked goods.  It is crave worthy when baked into things and this was no exception.  I kept the blueberry part of this galette simple to allow the blueberries to shine.  Once all baked up, it smelled amazing.  It was even more delicious than it smelled too!  You would never know this was vegan by tasting it, and I got a thumbs up from everyone who tried it.  If you have some fresh blueberries on hand, you know what to make!
    Vegan Blueberry Cream Cheese Galette
    Vegan Blueberry Cream Cheese Galettes

    2 galettes

    Ingredients:

    Crust:

     

    Cream Cheese:
    • 1/2 cup full fat coconut milk
    • 1/2 cup raw cashew butter
    • 2 Tbsp maple syrup
    • 1/4 tsp sea salt
    • 1/2 tsp cider vinegar

     

    Filling:
    • 2 cups fresh organic blueberries
    • 1/3 cup coconut sugar
    • 1 Tbsp pure vanilla extract
    • juice of one small lemon
    • a pinch of sea salt

     

    • coconut sugar, for topping

     

    Directions:
    1. To make the crust, in a large bowl, mix together flour, meal, sugar, and sea salt.  Cut in coconut oil and pecan butter with a pastry blender or 2 knives until it is in pea sized pieces.  Mix in just enough water to create a smooth dough that holds together but isn’t too sticky.  Add a touch more water if needed, and knead slightly until a smooth dough is created.  Divide into 2 pieces and shape into rounds (if it is too soft, refrigerate for about 15 minutes to firm it up slightly.  You want it pliable, but not super soft or it will be hard to shape).
    2. Roll each out into a 14 inch round using parchment underneath and floured rolling pin.  If it tears, no worries, just press it back together and patch it up. Using the parchment to move it, place on a sheet pan.
    3. To make the cream cheese, whisk together all ingredients until smooth.  Set aside.
    4. Preheat oven to 400F degrees.  To make filling, mix together all ingredients in a large bowl.
    5. Spread the cream cheese over the crust leaving a 1 1/2 inch boarder.  Spread the blueberries over the cream cheese, then carefully fold up edges to cover the edge of the fruit. Brush sprinkle with a little coconut sugar.  Place in the oven.  Bake for 45 minutes (checking after 20 and if they are very brown, if they are tent with foil) until bubbling and fruit is tender.  Remove from oven and let cool on a wire rack for at least an hour.
    *If you want this to be gluten free, Gluten Free All Purpose Flour or Gluten Free Oat Flour will work as well in this recipe (the same amount substituted for the whole wheat flour).
    **To make pecan meal, place 1 cup pecans in the blender and buzz until fine like flour. Almond flour may also be used in this recipe.
    ***If you do not wish to use pecan butter, 1/2 cup coconut oil may be used instead (along with the 1/4 cup already in the recipe).



  • Vegan Black and Blue Berry Cheesecake Pie

    Vegan Black and Blue Berry Cheesecake Pie

    Black and Blue Berry Cheesecake Pie 6

    Cheesecake anything always gets me going.  From the time I was little I would always choose cheesecake over any other dessert hands down.  There is just something crave worthy about the texture and flavor of it.  For a while when I was in college I would buy a piece of cheesecake from the local co op every weekend and really look forward to it.  They probably thought I was weird too when I asked for the biggest piece every time.  I then learned to make my own, and it was something I made often.  When I went vegan, I discovered I could make cheesecakes just as delicious (if not more, because dairy and eggs really gross me out now) as their conventional cousins.  And, I have made loads of vegan cheesecakes.  I don’t think I could ever tire of them.

    Black and Blue Berry Cheesecake Pie 3

    So, last weekend, I thought cheesecake and pie both sounded good and I decided on a cheesecake pie.  I wanted it to have plenty of fruit in it, because fruit pies are my favorite, and I wanted it to be sort of like a cheesecake cream pie.  I had lots of blackberries and blueberries I had rescued from the discard pile as being too ugly to sell, and I knew they would be delicious in my pie, because glamorous berries don’t matter when they are buried in cheesecake.  For the filling I used a coconut cashew base, which is my favorite for texture and flavor in vegan cheesecakes, and it turned out perfect once the flavorful ripe berries were added.  I topped it all off with a whipped coconut cream in cream pie fashion.  It was lovely.

    Black and Blue Berry Cheesecake Pie 4

    It tasted amazing as well. The crust crunchy, slightly salty and sweet, the filling melt in your mouth rich, sweet with berries and creamy, and the topping almost cloudlike.  You could not tell it was vegan at all, and it was way better than any cream pies or cheesecakes I had eaten growing up.  It was decadent as all get out.  It was a good weekend and I wanted the dessert to reflect that.  Eric and I had visited a local winery for a wine tasting and bought some berry wine, so we enjoyed it with that after dinner Sunday.  It was the perfect end to a really great day.

    Black and Blue Berry Cheesecake Pie

    Vegan Black and Blue Berry Cheesecake Pie
    Makes one 8 inch pie

    1 8 inch pie plate

    Crust:
    3/4 cup finely shredded dried coconut
    3/4 cup sprouted, dehydrated buckwheat groats, or raw walnuts
    1/2 cup ground flaxseed
    1 cup soft pitted medjool dates (if they are not soft, soak them 30 minutes and drain well before using)
    1/4 tsp sea salt

    Filling:
    1 15 oz can full fat organic coconut milk, chilled
    1/2 cup pitted soft medjool dates (if they are not soft, soak them 30 minutes and drain well before using)
    1 Tbsp lemon juice
    1/4 tsp sea salt
    2 tsp pure vanilla extract
    3/4 cup raw cashews, soaked for 4 hours and drained
    3/4 cup coconut butter warmed to liquid
    1 1/2 cup mixed fresh organic blackberries and blueberries, divided

    Topping:
    1 15 oz can full fat organic coconut milk, chilled
    1/4 cup pitted, soft medjool dates (if they are not soft, soak them 30 minutes and drain well before using)
    pinch sea salt
    1 tsp pure vanilla extract
    1/2 cup plus 2 Tbsp raw coconut butter, warmed to liquid

    For the crust, combine all ingredients in the food processor until finely chopped and starting to hold together when squeezed (if it doesn’t you may need a few more dates).  Press the mixture into a 8 inch pie pan or spring form pan greased with coconut oil.
    For the filling, combine all ingredients but the berries in a high speed blender and blend until smooth. Add 3/4 cup of the berries and blend until smooth. Stir in the remaining berries and pour into the crust. Place in the freezer to firm up (about 2 hours).
    Meanwhile, for the cream topping, combine all ingredients in a blender and blend until completely smooth. Pour into a bowl and place in the freezer until it is thick like whipped cream (whisking every so often), about 45 minutes.  Once the cream is ready, spread over the top of the pie.  Pie keeps refrigerated for 1 week in a container.

    Black and Blue Berry Cheesecake Pie 2



  • Vegan PB & J Pop-Tarts

    Vegan PB & J Pop-Tarts

    PB & J Poptarts 2

    I was never much of a fan of pop-tarts when I was little truth be told, especially not the fruit ones, they tasted artificial to me. Probably because there was loads of sugar and artificial ingredients. The only ones I kind of liked were the cinnamon sugar. I did however love pie and pastries, just the real ones not usually the store bought packaged ones. Luckilly as an adult, I can make home made pop tarts that actually taste like pie, and that I enjoy! I have made a few different kinds, my favorite of which was a pumpkin pie variation last fall. I have been wanting to make a peanut butter and jelly variation for a while now, and now I finally got around to it.

    PB & J Poptarts 1

    Truthfully, this has been in my head for months, but I kind of wanted to wait until berries were plentiful, because I knew I needed raspberries for it. Raspberry jam was always my favorite, thanks to my Mom, because that is what she always had on hand. I have always had an appreciation for the seeds in a chunky raspberry jam, so that is how I make mine. I even add chia seeds to give it even more texture. I made a quick jam for these, and it was perfect! I added a little of my home made organic peanut butter to the centers of the tarts with the jam and it was like an exciting PB and J!

    PB & J Poptarts 3

    Is it weird that I think of PB and J as a dessert item? Well I do, because it is sweet and salty and kind of crave worthy. So to me these pop-tarts are more dessert than breakfast or snack. This is mostly because I don’t like things that are too sweet after my workouts in the AM when I eat breakfast before work and prefer to indulge later. But if you have a sweet tooth and want to eat them for breakfast like the original pop-tarts were intended for go for it! These are sooo good. I love the gooey PB and J center, it is so much better than any of the pop-tarts I had growing up. I think you will agree, and if you are looking for the perfect weekend morning project, give these a go!

    PB & J Poptarts

    Vegan PB & J Pop-Tarts
    Makes 6

    Crust:
    2 1/2 cups all purpose gluten free flour
    1/4 cup coconut sugar or maple sugar
    1/2 tsp sea salt
    3/4 cup coconut oil in its solid state
    about 6-7 Tbsp cold water (or as needed)

    Filling:
    1 cup fresh organic raspberries
    1/2 Tbsp maple syrup
    1 Tbsp chia seeds

    1/4 cup plus 2 Tbsp peanut butter

    Glaze:
    3 Tbsp coconut butter, warmed to liquid
    1 Tbsp raspberry juice
    1 Tbsp maple syrup
    pinch sea salt
    3-4 Tbsp filtered water or as needed

    To make the crust, in a large bowl, mix together flour, sugar, sea salt, and spices. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a large rectangle and cut into 6 identical rectangles.  Chill if too soft before assembling.  You want the dough a little pliable, but not so warm that it will break. Preheat oven to 375 degrees.

    To make filling, mash the berries, maple syrup and chia seeds together into a chunky jam.  Set aside.  Spread about 1 Tbsp peanut butter over half of the dough rectangles, then spoon about the same amount of jam over that. Cover with the remaining pieces of dough (I used a small spatula to carefully move them), pressing the edges and crimping with a fork. Bake for about 30 minutes until the crusts are starting to brown lightly. Remove from oven and let cool on a wire rack until warm.

    Whisk glaze ingredients together until smooth (adding more water if too thick, you want it to be pourable). Spoon some of the glaze over each pop tart, and smooth it out to cover the top. Let set before serving.



  • Vegan Mixed Berry Pie with Pecan Crumble Topping

    Vegan Mixed Berry Pie with Pecan Crumble Topping

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    Berries make me think of summer.  Eric and I always pick the wild raspberries and mulberries that we come across on our walks, as sort of a little sweet treat.  They are kind of special, like little jewels in the forest because you don’t see that many of them, and they are only around for a short time.  I always look forward to that.  I have never actually gone to a farm and picked berries, just the wild ones.  That is something I hope to do soon.  But for now, I am buying berries like crazy at the store, because they are my favorite fruit.  After all, in Minnesota we only get the really good ones for about 3 months of the year.  And the local ones even less than that.  Around my Birthday mid-July it is peak berry season, and I always have to go to the Farmer’s Market to get some.
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    But, that time is not here yet, and I wanted pie, so I just bought berries at the store.  I wanted a pie with more than one type of berry, because there is something that I love about each one, and when you combine them it is even more delicious!  Strawberries are more sweet so when combined with raspberries, they are balanced.  Blueberries have a gelling quality that makes them perfect for pies when cooked, so I included those as well.  I also added a little lemon to this pie, because I love lemon with berries.
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    For the topping, I wanted a crumble instead of just a crust, because crust is more difficult when you are in a hurry, and more opportunities to have it go wrong.  Plus I love a good crumble topping, it is my favorite.  I included oats and pecans to make it extra crunchy.  This pie smelled simply heavenly while baking.  Filling my entire house with the aroma of sweet jammy berries and baking pie crust.  I couldn’t wait to dive in.  But unfortunately I had to wait until it cooled because pies look prettier when sliced cool.  I served it with some berry ice cream I had made and shared it with Eric.  It was fabulous!
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    Vegan Mixed Berry Pie with Pecan Crumble Topping

    Makes 1 8 inch pie

    Crust:
    1 1/2 cups Bob’s Red Mill all purpose gluten free baking flour
    3 Tbsp coconut sugar
    1/4 tsp sea salt
    6 Tbsp coconut oil, in its solid form
    about 2-3 Tbsp cold water

    Filling:
    6 cups fresh or frozen organic berries (if they are frozen, thaw them first, and drain off any liquid)
    juice and zest of one small lemon
    1/4 cup coconut sugar
    2 Tbsp arrowroot powder or all purpose gluten free flour
    2 tsp pure vanilla extract
    pinch sea salt

    Topping:
    1/2 cup Bob’s Red Mill all purpose gluten free baking flour
    2 Tbsp coconut sugar
    3 Tbsp melted coconut oil
    1/4 cup gluten free rolled oats
    1/2 cup chopped pecans
    pinch sea salt

    To make the crust, in a large bowl, mix together flour, sugar, sea salt. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in just enough water to create a smooth dough that holds together but isn’t too sticky. Add a 2-3 Tbsp water as needed, and knead slightly until a smooth dough is created.
    Roll out into about a 9 inch round using parchment underneath and floured rolling pin. Place dough into an 8 inch pie pan and fit to edges (being careful since gluten free dough is more fragile). If it tears, no worries, just press it back together and patch it up. Flute the edges, or crimp with a fork. Set aside in the refrigerator.
    To make the topping, combine all ingredients in a bowl, and mix together and squeeze together until it is clumping up a bit. Set aside.

    Pre-heat the oven to 400F degrees. In a large bowl, toss together the filling ingredients. Spoon into crust. Scatter the topping over that. Bake for 1 hour in the middle rack of the oven until berries are all jammy and it is and bubbling (after 15 minutes check it and if it is getting too dark, tent it with foil for the rest of the time in the oven).

    Remove from oven and let cool before cutting.



  • Vegan Lemon Blackberry Cream Pie

    Vegan Lemon Blackberry Cream Pie

    Lemon Blackberry Pie 3

    I got my hands on loads of lemons and all could think of that I wanted to make was pie. Lemon meringue sounded wonderful, since I love that tart lemon curd filling, and billowy cloudlike meringue frosting, but so did lemon cream pie with some sort of berries.  In the end, the lemon cream won because I did not have any aquafaba on hand to make meringue and berries and lemon are irresistible, to me.

    Lemon Blackberry Pie 4

    This is the sort of pie which would be wonderful raw, but I did not have young coconuts on hand and organic ones are super expensive here lately, so canned coconut milk did the trick for a creamy frosting and filling. I made a crunchy crust with buckwheat, coconut and dates as I do for most of my raw pies though and it went perfect with the filling.

    Lemon Blackberry Pie 2

    For the filling, I used plenty of lemon flavor in both the form of zest and juice. I like my lemon desserts to taste like lemon.  Just tart enough, not too sweet.  I folded in some organic blackberries, and it was a delicious combination.  Lastly, I topped it off with fluffy coconut whipped cream.  It was delicious. A little bit of sunshine and summer in the winter here, can’t beat that!

    Lemon Blackberry Pie 1

    Vegan Lemon Blackberry Cream Pie
    Makes one 8 inch pie

    1 8 inch pie plate

    Crust:
    3/4 cup finely shredded dried coconut
    3/4 cup sprouted, dehydrated buckwheat groats, or walnuts
    1/2 cup ground flaxseed
    1 cup soft pitted medjool dates
    1/4 tsp sea salt

    Filling:
    1 15 oz can full fat organic coconut milk, chilled
    1/2 cup lemon juice
    2 Tbsp lemon zest
    1/4 cup plus 2 Tbsp maple syrup
    pinch sea salt
    2 tsp pure vanilla extract
    3/4 cup coconut butter warmed to liquid
    3/4 cup fresh organic blackberries

    Topping:
    1 15 oz can full fat organic coconut milk, chilled
    3 Tbsp maple syrup or raw coconut nectar
    pinch sea salt
    1 tsp pure vanilla extract
    1/2 cup raw coconut butter, warmed to liquid

    For the crust, combine all ingredients in the food processor until finely chopped and starting to hold together when squeezed (if it doesn’t you may need a few more dates).  Press the mixture into a 8 inch pie pan or spring form pan greased with coconut oil.
    For the filling, combine all ingredients but the coconut butter and blackberries in a high speed blender and blend until smooth. Add the coconut butter slowly with the motor running until incorporated. Stir in the blackberries.
    Pour filling into the crust.  Place in the freezer to firm up (about 2 hours).
    Meanwhile, for the cream topping, combine all ingredients but the coconut butter in a food processor and process until smooth. Add the coconut butter slowly with the motor running until incorporated (so it doesn’t separate), and once thickened, pour into a bowl. If for some reason it separates, not to worry, just continue to blend until it warms up, then pour into a bowl and place in the freezer until it is thick like whipped cream (whisking every so often), about 45 minutes.  Once the cream is ready, spread over the top of the pie.  Pie keeps refrigerated for 1 week in a container.



  • Vegan Mini Raspberry Fig Hand Pies

    Vegan Mini Raspberry Fig Hand Pies

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    I love any sort of pie with a flaky crust, filled with fruit, and sometimes I just want a little 2 bite serving.  Enter: the mini hand pie.  I kind of wanted pie, and I kind of wanted cookies, so I made little pies that were the size of cookies.  Mini hand pies.  2-4 bites of deliciousness.  I was craving something with jammy raspberries, but the dried figs I had bought were amazing too, so I made a raspberry fig filling. It was so sweet on its own, it didn’t even need any other ingredients!  I had extra and I ended up using it as a delicious jam.

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    For the crusts, I used my usual gluten free pie crust enhanced with a bit of pecan butter along with the coconut oil for a nice rich, nutty tasting dough.  It was delicious.  I cut the dough out into little hearts, and I felt kind of like a little girl playing with play dough.  Although a bit more careful since pie dough is more fragile.  I made the hearts into little mini pies, popped them into the oven, and they smelled amazing.

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    They turned out so cute and really they were easier to make than they probably look.  The filling was sweet and delicious and the crust flaky.  As I stood in my warm kitchen watching the sparkly snowflakes trickle to the ground outside and enjoyed my warm pie, I was happy.

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    Vegan Mini Raspberry Fig Hand Pies

    Makes 18

    Crust:
    2 1/2 cups all purpose gluten free flour
    1/4 cup coconut sugar or maple sugar
    1/2 tsp sea salt
    1/4 cup plus 2 Tbsp coconut oil in its solid state
    1/4 cup plus 2 Tbsp pecan butter
    about 6-7 Tbsp cold water (or as needed)

    Filling:
    2 cups raspberries
    1 cup dried figs, soaked in water for 45 minutes, and drained

    To make the crust, in a large bowl, mix together flour, sugar, sea salt, and spices. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a large rectangle 1/8 inch thick using parchment underneath and floured rolling pin, and cut into 36 hearts with a cookie cutter. Preheat oven to 375 degrees.

    To make filling, combine raspberries and figs in a blender, and blend until smooth (if you prefer it a little sweeter add a tsp or two of maple syrup, but I like mine as is because the fruit is pretty sweet). Spoon the filling by the tsp onto half of the prepared little crust hearts, and cover with the top pieces of dough (I used a small spatula to carefully move them), pressing the edges and crimping with a fork. Bake for about 30 minutes until the crusts are starting to brown lightly. Remove from oven and let cool on a wire rack until warm.



  • Vegan Kumquat Raspberry Galette with Pecan Crust

    Vegan Kumquat Raspberry Galette with Pecan Crust

     Kumquats are like nature’s little sweet tarts.  They are so delicious, especially to me because I love anything that makes my lips pucker a little bit. I remember when I first bought some years ago in college.  I am always buying any sort of new and unusual fruits or veggies that I have not tried before simply because I am curious.  And with the kumquats, I wasn’t sure at first how to eat them.  Since other citrus you don’t generally eat the skin.  But once I tried one, bam!  I was hit with the delicious flavor and I loved it.  So now, every year I have to buy some when I first see them in the store.
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    I bought some the other day, and I wanted to try using them in a way I hadn’t before. I often use them thinly sliced in salads, or just eat them as a snack, or as a garnish on top of cakes, but I had not tried them in many cooked applications. My Mom got me a pie book for Christmas, and all of the pies, tarts, and galettes looked so good to me I decided to make a galette.  Because I have been hard core craving one all week.
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    Kumquats in a galette might sound a little unusual, but I am all for things that are not common in desserts.  I mixed them with sweet raspberries, and it ended up being sooo good!  I know raspberries are not in season, but I am missing that part of summer and I bought some frozen ones.  I made a pecan crust for the galette and it turned out wonderfully flaky and nutty.
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    Just sayin’ maybe your resolution for the year should be to bake more vegan desserts.  You will definitely have a lot of fun in the process!  I know I do, and it keeps me happy!
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    Vegan Kumquat Raspberry Galette with Pecan Crust
    1 galette
    Crust:
    1 1/2 cups all purpose gluten free flour
    1/2 cup pecan meal
    2 Tbsp cup coconut sugar
    1/2 tsp sea salt
    1/4 cup coconut oil, in its solid form
    2 Tbsp pecan butter
    filtered water as needed
    Filling:
    2 cups fresh raspberries (if using frozen, thaw out first, and drain off liquid)
    2 cups kumquats, sliced
    1/3 cup coconut sugar
    a pinch of sea salt
    1 1/2 Tbsp arrowroot starch

    coconut milk, for brushing
    coconut sugar, for topping

    To make the crust, in a large bowl, mix together flour, meal, sugar, and sea salt.  Cut in pecan butter and coconut oil with a pastry blender or 2 knives until it is in pea sized pieces.  Mix in just enough water to create a smooth dough that holds together but isn’t too sticky.  Add a touch of water if needed, and knead slightly until a smooth dough is created.  Shape into a round (if it is too soft, refrigerate for about 15 minutes to firm it up slightly.  You want it pliable, but not super soft or it will be hard to shape).
    Roll out into a 14 inch round using parchment underneath and floured rolling pin.  If it tears, no worries, just press it back together and patch it up.
    Preheat oven to 400F degrees.  To make filling, mix together all ingredients in a large bowl.  Pour filling into middle of dough rounds (leaving a 1 1/2 inch boarder), then carefully fold up edges to cover the edge of the fruit. Brush edges with a little coconut milk, and sprinkle with sugar.  Place in the oven.  Bake for 45 minutes (checking after 20 and if it is very brown, if it is, tent with foil) until bubbling and fruit is tender.  Remove from oven and let cool on a wire rack for at least an hour.



  • Raw Mini Caramel Apple Tartlettes

    Raw Mini Caramel Apple Tartlettes

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    Apple crumble and apple pie are one of my favorite desserts this time of the year.  And I was craving some hard core this week.  So, I had to make something to satisfy that craving of course!  I did not however want to bake one, I wanted this to be a raw dessert.  I have been making a lot of pies lately but none of them have been raw, so it felt like it was about time.  I like a little variety when it comes to my food.  They have different, but both good textures and flavors so I like to switch off.  Anyways, this time I ended up making raw caramel apple tartlettes. When I know I will just be sharing with Eric, sometimes I like to make a smaller portion.

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    Tartlettes are perfect for that!  For these, I used pecans in the crunchy crust, and they were sooo good. I am a huge pecan fan, they taste almost caramelly when combined with some fruits.  They go especially well with apples!  For the filling, I added in some crasins with the apples to make it pretty and add tart little bursts of flavor.  I like my apple desserts a little tart along with the sweet.  I drizzled the tartlettes with a simple caramel sauce to add even more delicious flavor. These were simply heavenly!  Usually having a fruit dessert requires having some ice cream or coconut cream with it.  But these needed no adornment!  They had crunch from the crust and nuts, jammy sweet apple filling and sticky caramel.  Such a crave worthy combination!

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    Raw Mini Caramel Apple Tartlettes

    Makes 2

    Crust:

    2/3 cup raw pecan pieces

    2/3 cup sprouted, dehydrated buckwheat

    1/2 cup soft medjool dates, pitted

    1/8 tsp sea salt

    Filling:

    1 large honeycrisp apple (or other tart sweet apple), sliced into small 1/2 inch pieces

    2 Tbsp raw coconut nectar or maple syrup

    1/8 tsp sea salt

    juice of one lemon

    1/2 tsp pure vanilla extract

    1/4 cup dried cranberries

    Topping:

    2 Tbsp chopped pecans

    2 Tbsp raw pecan butter

    1 Tbsp raw coconut nectar or maple syrup

    pinch sea salt

    filtered water as needed

    For the crust, combine all ingredients in a food processor and process until finely ground and sticking together when squeezed (if it is not sticking, add add a few tsp filtered water). Press into the bottoms and up the sides of 2 4 inch removable bottom tart pans. Set aside in the refrigerator.

    To make the filling, toss the apples with the coconut nectar, and spread out on a lined dehydrator tray. Dehydrate for about 4 hours, until softened. Toss with the other filling ingredients, and spoon into the prepared crusts.

    Sprinkle the tarts with pecans. Whisk togehter the pecan butter, coconut nectar, sea salt, and enough water to form a “caramel” sauce that is thin enough to drizzle, but still a little thick. Drizzle over the tarts, and serve!

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  • Vegan Cranberry Orange Hand Pies

    Vegan Cranberry Orange Hand Pies

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    I am still on my wanting to make some sort of pie every week kick.  But I don’t want to be boring and make the same thing twice, so I decided to try something new.  Just pure cranberry pie.  You know, cranberries are usually mixed with something else like apples, or pears or whatnot, but you don’t see many just cranberry pies.  I wanted the flavor of this, and the bulk of it to be cranberry.  I let orange tag along, but cranberry was still the star.

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    I made a dessert worthy cranberry filling made in the same manor I make my cranberry sauce for the Holidays, and it was delicious, and jammy, and tart sweet and aromatic.  As it should be.  Then I made some simple gluten free pecan laced pie dough to wrap it in.  These were not really fancy or fussy, which was nice for a weeknight evening when I did not have a lot of time.  They baked up quickly, and I was able to enjoy my pie in no time!

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    Next time you have leftover cranberries…you know what to make.  These are portable, holdable pies, and I love that!  Perfect for sharing.  I think the cranberry does not get enough love sometimes.  It is rarely the star, and these pies allow it to shine. Not only that, they are festive.  Happy Holidays everyone!

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    Vegan Cranberry Orange Hand Pies

    Makes 8

    Filling:

    4 cups fresh cranberries

    1/2 cup orange juice

    1 Tbsp orange zest

    2/3 cup coconut sugar

    2 tsp L.C. Finns pure vanilla extract

    2 tsp L.C. Finns ginger extract, or 2 tsp minced ginger

    pinch sea salt

    Crust:

    2 cups all purpose gluten free flour

    1/2 cup finely ground pecans (the consistency of almond meal)

    1/4 cup coconut sugar or maple sugar

    1/2 tsp sea salt

    3/4 cup coconut oil in its solid state

    about 6-7 Tbsp cold water

    Glaze:

    3 Tbsp coconut butter, warmed to liquid

    1 Tbsp maple syrup

    pinch sea salt

    3-4 Tbsp filtered water or as needed

    To make the filling, combine all ingredients but the extracts in a medium pot, and bring to a simmer. Cook until the cranberries have popped, and remove from heat.  Add the extracts, and stir to blend.  Set aside.

    To make the crust, in a large bowl, mix together flour, pecans, sugar, sea salt. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a rectangle using floured parchment underneath and floured rolling pin. Cut into 8 circles (re-rolling scraps if needed, and if the dough gets too warm and sticky, briefly chill it in the freezer. You want it to be kept cool, or it will tear easier).

    Preheat oven to 375F degrees.

    Spoon the filling onto the middle of the prepared little crust circles, and fold in half carefully, pressing the edge where it is open, and crimping with a fork. Bake for about 30 minutes until the crusts are starting to brown lightly. Remove from oven and let cool on a wire rack until warm.

    Whisk glaze ingredients together until smooth (adding more water if too thick, you want it to be pourable).  Spoon some of the glaze over each pop tart, and smooth it out to cover the top. Let set before serving.

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  • Vegan Cranberry Pear Pie with Walnut Crumble Topping

    Vegan Cranberry Pear Pie with Walnut Crumble Topping

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    When I was little, I thought cranberries came in a can, jiggled and nothing more.  I was not a big fan, and usually didn’t take any on Thanksgiving.  They just seemed to me like they were part of the tradition but nobody really ate them.  Thank goodness I have since been exposed to good cranberries.  I love buying fresh ones this time of the year and making them into something delicious.  Especially when used in a baked dessert where they can be allowed to become almost jammy.  So when I saw some at the store last week, I had to pick them up.
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    I decided to bake one of those delicious desserts, a vegan cranberry pear pie.  Pears are sweet, cranberries are tart, so it is the perfect pairing! I am on a huge pie kick lately.  My favorite is with a crumble topping. It is a bit less fussy, and even more delicious and crunchy. I am a big texture person so the jammy filling with a crunchy topping is perfect in my book.  Especially when paired with coconut whipped cream or ice cream.
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    I used an equal of cranberries and pears in the filling to balance it out nicely.  Some orange zest and juice joined the show since it is a lovely flavor with cranberry. I was getting excited about this!  I made a crunchy walnut crumble topping, and I knew this was going to be good.  Once it was smelling all wonderful and baked to jammy perfection I could not wait to dive in.
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    I always have to cut myself a pretty large piece.  It was wonderful.  Sweet, tart, crunchy, melt in your mouth, heavenly.  No reason to be sad about summer fruit being out of season when you have this type of deliciousness!  Cranberries to the rescue!  This would be the perfect addition to a Holiday table!
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    Vegan Cranberry Pear Pie with Walnut Crumble Topping

    Makes 1 9 inch pie

    Crust:
    1 1/2 cups all purpose gluten free flour
    3 Tbsp coconut sugar
    1/4 tsp sea salt
    6 Tbsp coconut oil, in its solid form
    about 2-3 Tbsp cold water

    Filling:
    3 cups diced ripe pears
    3 cups fresh or frozen organic cranberries (if they are frozen, thaw them first, and drain off any liquid)
    juice and zest of one small orange
    1/4 cup coconut sugar
    2 Tbsp arrowroot powder or all purpose gluten free flour
    2 tsp pure vanilla extract
    1/4 tsp cinnamon
    pinch sea salt

    Topping:
    3/4 cup gluten free all purpose flour
    3 Tbsp coconut sugar
    1/4 cup melted coconut oil
    1/2 cup gluten free rolled oats
    3/4 cup chopped walnuts
    pinch sea salt

    To make the crust, in a large bowl, mix together flour, sugar, sea salt.  Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces.  Mix in just enough water to create a smooth dough that holds together but isn’t too sticky.  Add a 2-3 Tbsp water as needed, and knead slightly until a smooth dough is created.
    Roll out into about a 9 inch round using parchment underneath and floured rolling pin.  Place dough into an 8 inch pie pan and fit to edges (being careful since gluten free dough is more fragile). If it tears, no worries, just press it back together and patch it up. Flute the edges, or crimp with a fork. Set aside in the refrigerator.
    To make the topping, combine all ingredients in a bowl, and mix together and squeeze together until it is clumping up a bit.  Set aside.

    Pre-heat the oven to 400F degrees. In a large bowl, toss together the filling ingredients. Spoon into crust.  Scatter the topping over that. Bake for 1 hour in the middle rack of the oven until pears are cooked through, cranberries have burts and it is and bubbling (after 15 minutes check it and if it is getting too dark, tent it with foil for the rest of the time in the oven).

    Remove from oven and let cool until warm, and top with some ice cream or coconut vanilla whipped cream and enjoy!



  • Vegan Mini Chocolate Hazelnut Tarts

    Vegan Mini Chocolate Hazelnut Tarts

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    I was thinking all day Monday about what I wanted to make that night and I was sorta stumped.  I knew I wanted something dessert, and I knew I wanted to make something new that I hadn’t made before but I could not think of what.  Lots of things sounded good to me.  My  mind kept wandering back to pie or tarts.  I have been on a huge pie and tart kick lately.  I was roasting up some hazelnuts for a savory recipe, and snacking on them as I went, and it came to me.  Something hazelnut.  They were so good I just couldn’t resist.  Hazelnut chocolate.  Why not?!

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    Everybody, myself included loves Nutella.  Right?!  I didn’t have any Nutella, but I did have hazelnuts, hazelnut butter, and chocolate on hand.  I was thinking sort of ganache tarts with the hazelnuts and just a plain crust to showcase the flavors of the deliciousness inside.  That was what I ended up making. It may sound involved, but it really was not a big time commitment to make.  I have had these mini tart pans for about 8 years and never used them. I would say this was the perfect time to break them out. And I have now decided that they need to be used more often than every 8 years.

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    I love that these are individual, like you get an entire tart all to yourself!  I think they would be a good option for Thanksgiving too if you are serving chocolate lovers.  I shared one with my Mom and she was a huge fan of these, and I have a feeling your family will be too!  They are pretty darn crave worthy.

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    Vegan Mini Chocolate Hazelnut Tarts

    Makes 16

    Crust:

    2 1/2 cups all purpose gluten free flour

    1/4 cup coconut sugar or maple sugar

    1/2 tsp sea salt

    3/4 cup coconut oil in its solid state

    about 6-7 Tbsp cold water

    Filling:

    8 oz vegan dark chocolate, chopped

    1/4 cup full fat coconut milk (from the top of the can)

    2 Tbsp hazelnut butter

    1 cup toasted hazelnuts

    To make the crust, in a large bowl, mix together flour, sugar, and sea salt. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a rectangle using floured parchment underneath and floured rolling pin. Cut into 8 five inch circles.  Oil 8 four inch mini tart pans well with coconut oil and fit the circles into them. Shape to fit the pans, don’t worry if they tear, just press them back together. Set aside in the refrigerator.

    Preheat oven to 375F degrees, then place the tart shells in the oven and bake for about 20 minutes until lightly brown.  Remove from the oven and let cool.

    To make filling, combine all ingredients in a double boiler over low heat except the hazelnuts, whisk until the chocolate has melted and the mixture is smooth. Spoon the filling into the crusts and top with the hazelnuts. Place in the freezer for about 20 minutes until set.



  • Vegan Apple Raspberry Pie with Almond Streusel Topping

    Vegan Apple Raspberry Pie with Almond Streusel Topping

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    My Mom recently told me about a pie she had enjoyed at a restaurant that was so good.  It was an apple raspberry pie with an almond crumble topping.  It sounded so good to me, that I decided I wanted to enjoy some too, so I decided to create one myself. Apples are plentiful this time of the year, and I had some frozen raspberries on hand, so I had no excuses.
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    I used my usual gluten free crust enhanced with a little almond flour for extra richness and flavor, a perfect carrier for the sweet tart filling that it was to hold.  I used honeycrisp apples, my favorite since they have a nice crunch, and the perfect balance of tart and sweet.  Although the raspberries were frozen, once baked into the pie you could not tell. I topped it all off with an almond oat streusel, piled high for extra deliciousness (I tend to steal pieces of the streusel to snack on as the pie cools).
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    It smelled amazing while baking, and I could not wait to try it.  The streusel was sweet, crunchy, and a little salty, a perfect topping for the jammy apple raspberry filling.  I enjoyed mine warm, the perfect way to enjoy fruit pie if you ask me.  Top it off with vegan ice cream or coconut whipped cream and you have something pretty delicious there!  One of my favorite types of comfort food this time of the year!
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    Vegan Apple Raspberry Pie with Almond Streusel Topping

    Makes 1 8 inch pie

    Crust:
    3/4 cups all purpose gluten free flour
    3/4 cup almond flour
    2 Tbsp coconut sugar
    1/4 tsp sea salt
    5 Tbsp coconut oil, in its solid form

    about 2-3 Tbsp cold water

    Filling:

    3 cups diced sweet tart apples (such as honeycrisp)

    3 cups fresh or frozen organic raspberries (if they are frozen, thaw them first, and drain off any liquid)

    juice of one lemon

    1/4 cup coconut sugar

    2 Tbsp arrowroot powder or all purpose gluten free flour

    2 tsp pure vanilla extract

    pinch sea salt

    Topping:

    3/4 cup gluten free all purpose flour

    3 Tbsp coconut sugar

    3 Tbsp melted coconut oil

    1/2 cup rolled oats

    3/4 cup chopped almonds

    pinch sea salt

    To make the crust, in a large bowl, mix together flour, sugar, sea salt.  Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces.  Mix in just enough water to create a smooth dough that holds together but isn’t too sticky.  Add a touch of water if needed, and knead slightly until a smooth dough is created.
    Roll out into about a 10 inch round using parchment underneath and floured rolling pin.  Place bottom crust into an 8 inch pie pan and fit to edges (being careful since gluten free dough is more fragile). If it tears, no worries, just press it back together and patch it up. Flute the edges, or crimp with a fork. Set aside in the refrigerator.
    To make the topping, combine all ingredients in a bowl, and mix together and squeeze together until it is clumping up a bit.  Set aside.

    Pre-heat the oven to 400F degrees. In a large bowl, toss together the filling ingredient. Spoon into crust.  Scatter the topping over that. Bake for 1 hour in the middle rack of the oven until apples are cooked through and bubbling (after 15 minutes check it and if it is getting too dark, tent it with foil for the rest of the time in the oven).

    Remove from oven and let cool until warm, and top with some ice cream or coconut vanilla whipped cream and…enjoy!

    IMG_1483


  • Vegan Mini Pecan Pies

    Vegan Mini Pecan Pies

    IMG_1357 (2)

    Pecan pie was always my Mother and Grandmother’s favorite dessert when it came to Thanksgiving desserts. My Grandma would always serve apple, pumpkin and pecan, and the pecan was always the pie that had some left over because most people in my family are not huge nut fans and prefer the apple and pumpkin.  I always had to have a slice of each type of pie.  It was Thanksgiving after all, and that was what I had really been looking forward to all day, the desserts.  I enjoyed the pecan.  I mean what is not to love about caramelly pie filled with delicious rich pecans in a buttery crust?!  I guess I am biased though because I love pecans and other types of nuts.

    IMG_1359

    I have never actually baked a vegan pecan pie, and I am in Thanksgiving recipes mode so I decided I had to this year.  But I didn’t want a giant one at the time, so I went for mini pecan pies using a muffin pan as my pie pan. I was crossing my fingers that they would come out of the pan intact since I secretly always worry when I make pies in a not removable bottom pan but they came out beautifully!  Instead of the usual corn syrup and brown sugar that go into the crust, I used a date caramel laced with pecan butter.  Pretty much what I make my caramel out of but thicker.  OMG was it ever good.  I mixed the pecans into this, and it made the perfect filling.

    IMG_1361

    I used my gluten free coconut oil pie crust recipe, because it is my favorite lately and the flaky crust was perfect with the sweet filling.  These were even better than I remember pecan pie.  The best part is you don’t have to cut pieces of pie with these, you get your own cute little pie!  These can be made ahead, so I think they would be perfect for Thanksgiving.

     IMG_1364

    Vegan Mini Pecan Pies

    Makes 16

    Crust:

    2 1/2 cups all purpose gluten free flour

    1/4 cup coconut sugar or maple sugar

    1/2 tsp sea salt

    3/4 cup coconut oil in its solid state

    about 6-7 Tbsp cold water

    Filling:

    2 cups soft pitted medjool dates (if they are not soft, soak them in filtered water for 30 minutes and drain well before using)

    1/2 cup pecan butter

    2 Tbsp maple syrup

    1/4 tsp sea salt

    2 tsp pure vanilla extract

    1/2 cup filtered water

    2 Tbsp coconut butter or oil

    1 1/2 cups toasted pecans, plus more for pie tops

    To make the crust, in a large bowl, mix together flour, sugar, and sea salt. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a rectangle using floured parchment underneath and floured rolling pin. Cut into 16 circles.  Oil a muffin pan well with coconut oil and fit the circles into the holes. Shape the edges that stick out if desired (I fluted mine). Preheat oven to 375F degrees. To make filling, combine all ingredients in a high speed blender or food processor except the pecans. Process until smooth, then scrape into a bowl and stir in the pecans. Spoon the filling into the crusts in the pie tin, and top with more pecans to make the tops look pretty. Place in the oven. Bake for about 30 minutes until the crusts are starting to brown lightly. Remove from oven and let cool on a wire rack until warm.

    IMG_1363



  • Vegan Butternut Squash Apple Pie

    Vegan Butternut Squash Apple Pie

    butternut-squash-and-apple-pie-4

    Eric recently made his own pumpkin pie from scratch (like roasting the pumpkins and all). His turned out so cute, he made mini ones, and it made appreciate the fact that he can bake if he wants to.  I can’t say I can say that about any other guys I have had in my life so I consider it impressive. It got me wanting to make my own similar pie.  But with squash, because I actually like squash better than pumpkins.  I made a squash pie a long time ago before I was vegan and it was so good!  It was time to try again.

    butternut-squash-and-apple-pie-3

    I am really picky when it comes to squash I like to buy and eat. The two I like the best are kabocha and butternut. Both really sweet squash varieties that bake up nicely.  I used butternut for my pie this time. I haven’t made a straight up pumpkin type pie in a while, so I was looking forward to this! But I wanted to add another element to it as well.  I have been really craving apple pie lately, so I made a layer of apple pie on top of the crust before the squash filling.

    butternut-squash-and-apple-pie

    I used haralsons for that, my favorite baking apple introduced to me by my Mom who made the best apple pie when I was younger.  The squash filling was sweetened with maple syrup, made rich with coconut milk, and it had all the spices I use in my pumpkin pie.  It smelled delicious while baking with all of the warm aromatic spices filling the kitchen.

    butternut-squash-and-apple-pie-2

    It tasted even better!  I always used to have pumpkin and apple pie on thanksgiving anyhow, so if you made this for Thanksgiving you would just have to cut yourself one piece.  The butternut squash is even sweeter and silkier than pumpkin which I love.  If you have butternut squash and apples on hand you should really give this a go.  You might find that you want to serve it for Thanksgiving this year!

    butternut-squash-and-apple-pie-1

    Vegan Butternut Squash Apple Pie

    Makes one 8 inch pie

    Crust:

    1 1/4 cups all purpose gluten free flour

    2 Tbsp coconut sugar or maple sugar

    1/4 tsp sea salt

    1/4 cup plus 2 Tbsp coconut oil in its solid state

    about 3-6 Tbsp cold water

    Apples:

    3 medium tart sweet apples, diced

    1 tsp cinnamon

    1/4 cup coconut sugar

    pinch sea salt

    juice of one lemon

    Filling:

    2 cups cooked butternut squash, packed

    1/3 cup pure maple syrup

    3/4 cup full fat coconut milk

    2 tsp coconut oil

    1 1/4 teaspoon ground cinnamon

    1 teaspoon ground ginger

    1 /4 teaspoon ground nutmeg

    1/4 tsp ground cloves

    1/4 teaspoon salt

    1 1/2 tablespoons cornstarch

    3/4 teaspoon agar powder

    To make the crust, in a large bowl, mix together flour, sugar, sea salt, and spices. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a 9 inch circle on a sheet of parchment paper, then use the paper to help you transfer it to an 8 inch pie dish.  Flute the edges, and set aside in the refrigerator.

    Pre-heat the oven to 375F degrees.

    To make the apples, place them in a sautee pan over medium heat with all of the other ingredients, cover with a lid, and cook until the apples are tender, about 10 minutes. Set aside.

    To make the squash filling, place all ingredients in the blender and blend until smooth.

    To assemble the pie, scatter the apples over the crust, then pour the filling over that.

    Place in the pre-heated oven and bake for about  40-45 min. until the edges of the crust are lightly brown, and pie is set.  Allow to cool completely.

    Serve with coconut whipped cream if desired.



  • Vegan Roasted Squash and Black Bean Pot Pies

    Vegan Roasted Squash and Black Bean Pot Pies

     Vegan Roasted Squash and Black Bean Pot Pies

    I got my last CSA box of the season and it had some really good stuff in it.  Most of all, the butternut squash, black beans, and tomatillos.  Those 3 ingredients were just begging to be used in some sort of delicious Mexican inspired dish for dinner.  Mondays are my day off, so that was the day I decided to make this dish.  It changed a few times…what I was making, and I finally decided on pot pies.  Eric has been saying I should make pot pie for a while and I finally decided to give in.  This past weekend was so perfect, it was 80 degrees and sunny and the colors are beautiful outside this time of the year, so we went on a hike and enjoyed the day on Sunday.  But then when we woke up Monday it was chilly, drizzling outside and super windy.  So the perfect day for pot pies.

     

    Vegan Roasted Squash and Black Bean Pot Pies 1

    I decided that I wanted to make a tangy sauce from the tomatillos so I roasted them, then combined them with cilantro, garlic, jalapeno and lime juice.  The sauce was so delicious it would have made the perfect salsa but I had better plans for it. I roasted the butternut squash, then combined it with that delicious sauce, some black beans, and a few other veggies for flavor.

    Vegan Roasted Squash and Black Bean Pot Pies 3

    I topped it all off with a cornmeal crust that turned out nice and flaky just how a pot pie should be.  The filling was super flavorful, and definitely crave worthy with that crust.  This is the perfect dish to enjoy on a dreary day, it is bright in flavor, but warm and comforting.  I hope you all are enjoying your Autumn as much as I am enjoying mine.  I love this time of the year when I can make warm comfort foods on my day off!

    Vegan Roasted Squash and Black Bean Pot Pies 4

    Vegan Roasted Squash and Black Bean Pot Pies

    Makes 3 pies

    1 medium butternut squash, diced (about 4 cups)

    olive oil

    1 small red onion, diced

    1 small bell pepper, diced

    2 cups cooked black beans

    Sauce:

    4 cups tomatillos, halved

    olive oil

    1/2 cup filtered water

    1 jalapeno pepper, seeded (or not if you want it spicy)

    1 garlic clove

    juice of one large lime

    sea salt to taste

    1/4 cup cilantro

    Crust:

    3/4 cup all purpose gluten free flour

    3/4 cup cornmeal

    1/4 tsp sea salt

    6 Tbsp coconut oil in its solid form

    2-3 Tbsp cold water or to taste

    To make the squash, pre-heat the oven to 400F.  Toss the squash with just enough olive oil to coat, and spread out on a sheet pan.  Roast until tender, about 45 minutes.  Remove from oven and place in a bowl.
    Heat a little olive oil in a pan over medium heat, and add the onion and pepper.  Sautee until softened, about 10 minutes. Add the bowl with the squash, and the black beans as well.  Set aside.
    To make the tomatillo sauce, toss the tomatillos with olive oil, and spread out on a sheet pan.  Roast for about 20-25 minutes until tender.  Remove from the oven and place in a blender with the rest of the sauce ingredients.  Blend until smooth and pour over the veggies and beans in the bowl.
    Spoon the mixture into 3 oiled 4 wide inch deep dish pie dishes.
    To make the crust, in a large bowl, mix together flour, cornmeal, and sea salt.  Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces.  Mix in just enough water to create a smooth dough that holds together but isn’t too sticky.  Add a touch of water if needed, and knead slightly until a smooth dough is created.  Divide into 3 balls.
    Roll each out into about a 4 1/2 inch round using parchment underneath and floured rolling pin.  Use the parchment to assist putting it on top of the filling, and fit to the edges (no need to be perfect, it is ok if it looks rustic). Pierce the top crust a few times with a knife to make vents.  Place in the oven and bake for about 45 minutes until hot and bubbling  the top is starting to brown lightly.
    Vegan Roasted Squash and Black Bean Pot Pies 2



  • Vegan Firecracker Apple Pie

    Vegan Firecracker Apple Pie

    One of my coworkers said to me a few days back “I don’t know how you have the energy to do all that baking you do.” The truth is though, baking is relaxing to me.  The main things that really relax me are running (well more afterwards after I have gotten out all my frustrations and sorted out my thoughts on the roads and trails), having a good cuddle with Eric and watching a movie or maybe a long walk with him just laughing and talking about silly stuff, and baking delicious desserts.  All of this goes hand in hand too because I dream up lots of delicious recipes on my runs and on those long walks when Eric says “you should really make such and such”.  So all of this baking I do isn’t a chore, but something I enjoy. Who cares if I had a stressful day at work…baking a pie takes that away, and I think the aroma of it baking alone and eating those scraps of dough make me happy too.
    Firecracker Apple Pie 1
    Last Friday, was not a stressful day, it was a rather enjoyable one.  The weather cooled off a bit into fall mode, I had a good long run, work went well and everyone was happy, and I had a nice walk afterwards to enjoy some more of the beautiful weather. On my walk I decided I wanted apple pie.  But I could not just make apple pie, I wanted something a bit more interesting.
    Firecracker Apple Pie
    I took a cue from Eric who always tells me I should make things with hot peppers (he is the one who wanted a ghost pepper berry smoothie last summer), and decided to make a jalapeno apple pie. I had some jalapenos from my CSA box, and some local honeycrisp apples, so it was the perfect idea!
    Firecracker Apple Pie 3
    I am a big spice lover and I do love a good dessert with chilies in it, so I was excited about this.  All the pie needed was one half a jalapeno because these guys I had gotten were pretty spicy. I made my usual filling with cinnamon and a touch of lemon juice like my Mom used to use plus maple syrup for sweetener. For the crust, I used a combination of gluten free all purpose flour and pecan flour to give it that extra delicious nutty richness.
    Firecracker Apple Pie 4
    The pie smelled amazing while baking.  I could not wait to try it.  Once it cooled I was all up in that pie. Just the right amount of kick from the jalapeno, and a perfect balance of sweet and a little tart from the apples, and the crust was melt in your mouth rich.  It was sooo good.  I do not think I will ever tire of baking pies.  Maybe I take after my Grandmother.  She loved to bake, and especially for others. It made her happy to share her treats with them.  I feel that way too.  But of course, I have to enjoy a large portion with them!
    Firecracker Apple Pie 5
    Vegan Firecracker Apple Pie

    Makes 1 6 inch pie

    2 large sweet tart apples (such as honeycrisp), diced

    2 Tbsp maple syrup

    1 tsp cinnamon

    1/2 jalepeno pepper, thinly sliced
    2 Tbsp all purpose gluten free flour
    2 tsp pure vanilla extract

    Crust:
    3/4 cups all purpose gluten free flour
    3/4 cup pecan flour*
    2 Tbsp coconut sugar
    1/4 tsp sea salt
    5 Tbsp coconut oil, in its solid form

    about 2-3 Tbsp cold water

    To make the crust, in a large bowl, mix together flour, sugar, sea salt.  Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces.  Mix in just enough water to create a smooth dough that holds together but isn’t too sticky.  Add a touch of water if needed, and knead slightly until a smooth dough is created.  Divide into 2 balls.
    Roll each out into about a 7-8 inch round using parchment underneath and floured rolling pin.  Place bottom crust into a 6 inch pie pans and fit to edges (being careful since gluten free dough is more fragile). If it tears, no worries, just press it back together and patch it up. Flute the edges, or crimp with a fork. Set aside in the refrigerator. Set the top crust aside (if it is pretty warm, place it in the refrigerator too, you just do not want it to get too hard or it will not be pliable to shape over the filling).

    Pre-heat the oven to 400F degrees. In a large bowl, toss together the filling ingredient. Spoon into crust.  Place the top crust over the filling using the parchment to assist. Crimp the edges, and cut a vent in the center.  Bake for 45 minutes in the middle rack of the oven until apples are cooked through and bubbling.

    Remove from oven and let cool until warm, and top with some ice cream or coconut vanilla whipped cream and…enjoy!

    *To make pecan flour, place pecans in the blender and blend for about 30 seconds until they are finely ground like flour (but not too long or you will have butter).



  • Vegan Cream Cheese Apple Galette

    Vegan Cream Cheese Apple Galette

    Last Friday, I decided to face my fears and run a race.  I haven’t ran a race in 4 years.  Yes, I run all the time, I haven’t stopped with that. It is a source of joy and makes me feel good and gives me time to think every morning and relieve stress before it happens.  But the truth is competition and races scared me a bit after not running other than just for the enjoyment of it.  Weird I know because I spent a huge chunk of my life racing almost every weekend. I used to be pretty fast and win almost every race I ran, 16 something 5ks, and I was young and invincible.  But then I got injured and the injuries piled up and I was not taking good enough care of myself at the time, so I decided that I had to do something else with myself.
    IMG_3059
    I never stopped running, but I have been running a lot smarter.  After all those injuries I take a more conservative approach, and do just what my body feels like.  It took being injured for a long time for me to really appreciate running.  Just getting out there and being able to run a few miles made me happy for a while. I do more than that now, and I am always super grateful to even be able to get out there let alone 10 miles.  I always thank God for every run I am able to enjoy. I guess it takes something being taken away sometimes for you to really appreciate it when you get it back. So anyways, back to this race I did, it was just a small one, but it made me happy.  I felt in my element back out there running the race even if I ran what would have been considered a slow time to me 4 years ago.
     Vegan Apple Cream Cheese Galette
    That night, I decided I wanted apple pie.  But I was actually too lazy to make a pie in a tin and all with 2 crusts…so I made a gallette.  Which is just as good in my opinion!  Why not spend less time making dessert and be able to enjoy it sooner?  Am I right or what?!
    Vegan Apple Cream Cheese Galette 2
    So, I made one of the most delicious apple things I have ever had.  I had some honeycrisp apples that I knew would be perfect for my galettes.  Those are my all time favorite apple, which happens have originated here in Minnesota which I think is awesome.  They are just the right amount of tart and sweet to me.
    Vegan Apple Cream Cheese Galette 4
    I made a hazelnut crust for the galette, because that is what I have been loving in my pie crust lately, a little nut meal for extra richness.  It is sooo good, trust me on this one.  I decided I wanted a cream cheese layer in this as well, so I made a vegan cream cheese to go underneath the apples.  This galette smelled amazing as it baked.  Aromas like that always put me in my happy place.  The finished product was sooo good!  All in all I would call Friday a great day between actually running a race again, spending time in perfect weather outdoors and enjoying this galette deliciousness that night.
     Vegan Apple Cream Cheese Galette 3
    Vegan Cream Cheese Apple Galette
    2 galettes
    Crust:
    3 cups oat flour
    1 cup hazelnut meal
    1/4 cup coconut sugar
    1 tsp sea salt
    3/4 cup coconut oil, in its solid form
    filtered water as needed
    Cream Cheese:
    1/2 cup coconut milk
    1/3 cup raw cashew butter
    1 Tbsp maple syrup
    1/4 tsp sea salt
    1/2 tsp cider vinegar
    Filling:
    2 large apples, sliced thinly
    1/3 cup coconut sugar
    1 Tbsp pure vanilla extract
    the seeds of one vanilla bean
    juice of one small lemon
    1/2 tsp cinnamon
    a pinch of sea salt
    coconut sugar, for topping
    To make the crust, in a large bowl, mix together flour, meal, sugar, and sea salt.  Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces.  Mix in just enough water to create a smooth dough that holds together but isn’t too sticky.  Add a touch of water if needed, and knead slightly until a smooth dough is created.  Divide into 2 pieces and shape into rounds (if it is too soft, refrigerate for about 15 minutes to firm it up slightly.  You want it pliable, but not super soft or it will be hard to shape).
    Roll each out into a 14 inch round using parchment underneath and floured rolling pin.  If it tears, no worries, just press it back together and patch it up.
    To make the cream cheese, whisk together all ingredients until smooth.  Set aside.
    Preheat oven to 400F degrees.  To make filling, mix together all ingredients in a large bowl.
    Spread the cream cheese over the crust leaving a 1 1/2 inch boarder.  Arrange the apples over the cream cheese, then carefully fold up edges to cover the edge of the fruit. Brush sprinkle with a little coconut sugar.  Place in the oven.  Bake for 45 minutes (checking after 20 and if they are very brown, if they are tent with foil) until bubbling and fruit is tender.  Remove from oven and let cool on a wire rack for at least an hour.



  • Vegan Peanut Butter S’mores Mousse Pie

    Vegan Peanut Butter S’mores Mousse Pie

    Vegan S'mores Peanut Butter Pie

    I have been wanting to make a s’mores pie for quite some time now.  Ever since I discovered aquafaba marshmallows a few months back.  Pie making has become my Friday night thing to do lately, so last Friday I decided I needed to make this pie I had been dreaming about.  Eric loved the idea since he loves s’mores or anything sweet and with chocolate included so I knew I would have someone to share it with that would appreciate it.

    Vegan S'mores Peanut Butter Pie 2

    Although I could have bought graham crackers for the crust, I did not want to buy any, and I don’t like the refined ingredients that are in most commercial ones…so I substituted  something I knew how to make fast.  My usual raw “graham cracker” crust.  Even though this was not going to be a raw pie, it is easy, and it tastes good and it did the trick!  That said, if you are making this and you want to make a traditional crust with real graham crackers go right ahead I just did what was economical and easy for me at the time.  So anyways, the crust was still crunchy and delicious like the traditional graham cracker crust and perfect for my chocolate filling.

    Vegan S'mores Peanut Butter Pie 1

    I decided on a chocolate mousse filling.  But not just chocolate mousse.  Chocolate mousse with peanut butter included!  Omg…it was so delicious! I tried a different method of making it than I usually do, pouring my home made melted chocolate into the chilled coconut milk, and it worked perfect!  Normally I would use cacao powder and coconut butter, but I figured that the chocolate would firm it up and flavor it just the same.  This was even better than I expected.  You could even pour this into a little glass if you just wanted peanut butter mousse.

    Vegan S'mores Peanut Butter Pie 4

    Once in the pie crust, I topped it off with my usual vegan marshmallow fluff made with aquafaba, and toasted it. So it would taste like a real marshmallow. You know, I never thought I would enjoy marshmallows again when I went vegan…but now that I can, I am pretty happy.  The pie turned out wonderful! I would take a slice of this over real s’mores any day.  I am a sucker for chocolate mousse, and peanut butter, and topping it off with the toasted marshmallows was simply heavenly!

     

    Vegan Peanut Butter S’mores Mousse Pie

    Makes one 6 inch pie

    Crust:

    3/4 cup finely shredded dried coconut

    3/4 cup sprouted, dehydrated buckwheat groats (or you may use raw walnuts or oats)

    1/2 cup ground flaxseed

    1 cup soft pitted medjool dates

    1/4 tsp sea salt

    Filling:

    1 15 oz can chilled full fat coconut milk (chilled at least 2 days in the refrigerator is ideal)

    1/2 cup smooth peanut butter

    pinch sea salt

    8 oz melted vegan dark chocolate

    Marshmallows:

    1/2 cup aquafaba*

    1 1/2 tsp xanthan gum or guar gum

    1/2 tsp cream of tartar

    1/2 cup powdered xylitol, maple sugar or coconut sugar**

    1/4 tsp sea salt (if your chickpea liquid has no salt)

    1/4 tsp pure vanilla extract

    For the crust, combine all ingredients in the food processor until finely chopped and starting to hold together when squeezed (if it doesn’t you may need a few more dates). Press the mixture into a 6 inch pie pan or spring form pan greased with coconut oil.

    For the filling, combine the coconut milk, peanut butter and sea salt in a food processor.  Process until smooth, then add the chocolate slowly through the feed tube with the motor running.  Pour into the prepared crust and place in the freezer until firm, about 2 hours at least.

    Meanwhile, In a food processor (which is what I used, or you may use a stand mixer with a whisk attachment), whip up the chickpea liquid until it has reached pretty stiff peaks. This will take about 2 minutes in the food processor.  Add the guar gum and cream of tartar and process until incorporated.  Add the sea salt and sugar and with the motor running, a little at a time through the feed tube (so you do not deflate it), then allow to process until the sugar is completely dissolved and the meringue is smooth, shiny and thick.  Add the vanilla, and blend until uniform in color.

    Spread the marshmallows over the top of the pie (spreading it all the way to the edges covering all the mousse filling), then place it under the broiler for about 2 minutes until the meringue is toasted and starting to brown on top (watch it closely, it could easily burn fast).

    *Aquafaba is the liquid from cooked or canned chickpeas.  If you are using liquid from the cooked, you want to make sure it is thick, not watery.

    **If using the coconut sugar or maple sugar, it will turn your marshmallow fluff light brown.  Xylitol is toxic to dogs the same way chocolate is, so do not let your dog get ahold of this marshmallow fluff.



  • Vegan Mango Nectarine Pie with Almond Oat Crust

    Vegan Mango Nectarine Pie with Almond Oat Crust

    Mango Nectarine Pie with Almond Oat Crust

    Philippians 4:6

    “Don’t worry about anything; instead, pray about everything. Tell God what you need, and thank him for all he has done.”

    This is the verse I so often forget and yet need to hear.  It is when things don’t go so smoothly in life, and it feels like things are falling apart that I realize it is not up to me, and I need to ask for help instead of worrying about how I am going to do it on my own.  And, when things do go well, I need to not forget who gave me those good times.  Just a thought…I thought maybe someone else might need to hear it as well.  I have been feeling blessed lately and I am thankful for that.

    Mango Nectarine Pie with Almond Oat Crust 1

    I was very thankful last week when I was given mangoes and peaches.  I wanted nothing more at that point, then to make a beautiful pie with them.  I was craving pie after all.  Warm pie, with vanilla coconut cream. Now mind you, I have not actually made a baked double crusted pie for quite a while.  Not since I started using alternative flours. So, this was in a way an experiment.  I wanted to make an almond oat crust, because I recently used hazelnut meal in a crust and it was amazing.  I ended up with a dough with a bit of flax eggs in it, the almond meal, oat flour, coconut sugar, and coconut oil to make it rich. It tasted good…like a less sweet cookie before I shaped it into the pan.

    Mango Nectarine Pie with Almond Oat Crust 2

    The filling needed very little sweetening since the mangoes and nectarines were amazing. Once it was starting to get all jammy and delicious in the oven, it smelled amazing.  I could not wait to try it.  I shared some with my Mom, who is one of my best food critics and she loved it.  I did too, and I had a piece unadorned the first day because I was too lazy at that point to make cream, and I did not have coconut milk chilled.  But the second day I made some and let me tell you it was heavenly. Eric loved the pie as well, so three thumbs up! The best way to describe this pie, is it tastes like summer!  I imagine it is wonderful with cool vanilla ice cream as well…

    Mango Nectarine Pie with Almond Oat Crust 3

    Vegan Mango Nectarine Pie with Almond Oat Crust

    Makes one 8 inch pie

    Crust:

    2 Tbsp ground flax seed

    6 Tbsp filtered water

    2 cups gluten-free oat flour

    1 cup almond meal

    1/3 cup coconut sugar

    1 teaspoon coarse salt

    3/4 cup coconut oil in solid form, cut into small pieces

    ice water as needed

    Filling:

    2 cups diced mango

    2 cups diced nectarines

    2 Tbsp lemon juice

    1/3 cup coconut sugar (or more depending on how sweet the fruit is)

    pinch sea salt

    1 tsp pure vanilla extract

    1/4 cup gluten free oat flour

    For topping:

    coconut milk

    coconut sugar

    Mix the flax seed and water together in a small bowl, and set aside in the refrigerator for 15 minutes.

    To make the dough for the crust, in a food processor, pulse flour, meal, sugar and salt until combined. Add coconut oil and pulse until mixture resembles fine meal, with no large pieces of butter remaining. Add flax mixture, then pulse until well combined and dough holds together when squeezed, 1 minute. If necessary, add ice water, 1 tablespoon at a time. Form into 2 balls of dough, and roll each out into a 14 inch round on sheets of parchment paper with a floured rolling pin (if the dough has gotten too warm to work with refrigerate it for a little while first).  Fit one of the crusts into the pie pan (I do this by placing the pie pan upside down on the round of dough, then flipping it over with the parchment and all, then carefully fitting it into the pan (if it rips jut patch it up, no worries) making sure all air pockets are out. Set aside in the refrigerator, along with the other piece of dough.

    Pre heat the oven to 375F degrees. Mix all of the filling ingredients in a bowl, then pour into the prepared bottom crust.  Place the top crust over that, using the parchment to assist, and then crimp or flute the edges to seal them together.  Cut a few vents in the top of the pie with a knife, then brush the top of the pie with a little coconut milk.  Sprinkle with coconut sugar.

    Bake the pie for about an hour and a half on the middle rack of the oven. Check it after about 30-45 minutes and if it is getting too brown, cover loosely with foil.  Bake until juices are bubbling out the vents and it is golden brown on top.  Place on a rack and allow to cool before serving.



  • Vegan Blueberry Pluot Galette with Hazelnut Oat Crust

    Vegan Blueberry Pluot Galette with Hazelnut Oat Crust

    Blueberry Plulot Gallette 1
    I was really craving some blueberry pie last week.  But I had two problems. First, not enough blueberries to make a whole pie, and second, not enough time to make a pie. Because all that rolling and chilling and shaping, then waiting an hour for it to bake…yeah I did not have time. But I got some pie, just not in the usual form.  I made a galette instead.  A lazy free form pie that requires less time…but tastes equally as good.  I got around the blueberry problem by adding sweet pluots, which are amazing this year.
    Blueberry Plulot Gallette 2
    For the crust I wanted something a little different than the usual plain flour, so I added some hazelnut meal and it made it so buttery and delicious!  It ended up tasting like a shortbread crust with the rich coconut oil and nutty hazelnuts added and melted in my mouth as it was delicate.
    Blueberry Plulot Gallette 3
    The filling was jammy and delicious, the blueberries and pluots melting together into the perfect combination of tart and sweet but not so sweet that you could not taste the fruit.  It was delicious on its own, but the second day I enjoyed it with a dallop of coconut whipped cream left over from another dessert and it was pure heaven.  Two things.  If you have access to pluots this year, buy some they are amazing. And…you have to try making this. It is so good.  If you are not a typical baker and are worried about neatness, no worries.  This is a non-fussy not meant to look perfect dessert.
    Blueberry Plulot Gallette 4
    Vegan Blueberry Pluot Galette with Hazelnut Oat Crust
    2 galettes
    Crust:
    3 cups oat flour
    1 cup hazelnut meal
    1/4 cup coconut sugar
    1 tsp sea salt
    3/4 cup coconut oil, in its solid form
    filtered water as needed
    Filling:
    2 cups fresh blueberries
    2 large sliced pluots
    1/3 cup coconut sugar
    1 Tbsp pure vanilla extract
    the seeds of one vanilla bean
    juice of one small lemon
    a pinch of sea salt
    3 Tbsp arrowroot starch

    coconut milk, for brushing
    coconut sugar, for topping

    To make the crust, in a large bowl, mix together flour, meal, sugar, and sea salt.  Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces.  Mix in just enough water to create a smooth dough that holds together but isn’t too sticky.  Add a touch of water if needed, and knead slightly until a smooth dough is created.  Divide into 2 pieces and shape into rounds (if it is too soft, refrigerate for about 15 minutes to firm it up slightly.  You want it pliable, but not super soft or it will be hard to shape).
    Roll each out into a 14 inch round using parchment underneath and floured rolling pin.  If it tears, no worries, just press it back together and patch it up.
    Preheat oven to 400F degrees.  To make filling, mix together all ingredients in a large bowl.  Pour filling into middle of dough rounds (leaving a 1 1/2 inch boarder), then carefully fold up edges to cover the edge of the fruit. Brush edges with a little coconut milk, and sprinkle with sugar.  Place in the oven.  Bake for 45 minutes (checking after 20 and if they are very brown, if they are tent with foil) until bubbling and fruit is tender.  Remove from oven and let cool on a wire rack for at least an hour.



  • Raw Peanut Butter and Jelly Cream Pie

    Raw Peanut Butter and Jelly Cream Pie

    PB and J Pie 2

    Today I turn 30.  But I still feel 21. I know I have done a lot of growing up in the last 10 years, but I don’t think I will ever think of myself as my actual age.  I still enjoy things like wearing Hello Kitty Bandaids, running through sprinklers (even if it is during my run to cool off), and watching The Little Mermaid on occasion.  These are things that have stuck with me since I was little.  The other thing that has stuck with me is finding something to be passionate about and sticking with it. It used to be art, then running competitively, and now it is creating recipes to share with you all.  That is one of my passions at the moment.  I love it. It makes me forget all about things like having a bad day, when I can escape to my kitchen and create something.  What makes me really happy is when I share it, then people tell me that they have made it.  I love hearing from you all.

    PB and J Pie

    One of the most important things I have learned in the last 10 years that I did not get when I was 20, is how to be happy with yourself, and make sure you are doing the things that make you happy. Not to let others determine your happiness.  So now, as I turn 30 I will continue to embrace that.  I struggle sometimes with this, but it is important to always be kind to yourself.  You deserve it.

    PB and J Pie 4

    This year I decided to make something a little unconventional for my Birthday.  Raw Peanut Butter and Jam Cream Pie.  I may be an adult, but I love all things PB and J.  Your 30th Birthday is supposed to be a special one right?  So I wanted something special.  I have made cakes every other year, and they are usually nothing unusual. I let out my inner child when thinking of this one.

    PB and J Pie 5

    I made a crunchy peanut butter cookie crust, then for the filling a luscious peanut butter mousse that I could have just eaten then and there by the spoonful.  I swirled it with raspberry jam, and more peanut butter, then topped it off with fluffy coconut cream.  It was sooo good!  I have to say, this is one of the best pies I have ever made! It was definitely Birthday worthy, I did not miss cake at all.  You should totally make this, even if it is not a special occasion.  Because everyone needs to indulge every once in a while, right?  I have included filling for both the raw pie, and a vegan version in case you want to use canned coconut milk and regular peanut butter instead because I want this to be accessible to everyone to make.  Looking forward to creating even more delicious recipes for you all in my 30th year!

    PB and J Pie 6

    Raw Peanut Butter and Jelly Cream Pie
    Makes one 8 inch pie

    1 8 inch pie plate

    Crust:

    3/4 cup finely shredded dried coconut

    3/4 cup raw jungle peanuts

    1/2 cup ground flaxseed

    1 cup soft pitted medjool dates

    1/4 tsp sea salt

    Raspberry Jam:

    1 1/2 cups raspberries

    1 Tbsp coconut nectar or maple syrup (optional, I did not need it because my berries were very sweet)

    Filling and  Topping:

    4 cups fresh young coconut meat packed

    1/2 cup fresh coconut water

    1/4 cup plus 2 Tbsp raw coconut nectar, or your choice of raw liquid sweetener

    1/4 tsp himalayan salt or sea salt

    1/2 Tbsp pure vanilla extract and seeds of  a vanilla bean

    3/4 cup raw coconut butter (warmed to liquid)

    3/4 cup jungle peanut butter plus additional for swirling

    jungle peanuts and raspberries for topping

    For the crust, combine all ingredients in the food processor until finely chopped and starting to hold together when squeezed (if it doesn’t you may need a few more dates).  Press the mixture into a 8 inch pie pan or spring form pan greased with coconut oil.

    For the jam, buzz the raspberries in the blender or food processor until they are smooth (seeds are ok).  Set aside.

    To make the cream filling and topping, combine the coconut, coconut water, coconut nectar, sea salt, and vanilla in a food processor and process until smooth.  Add 3/4 cup coconut butter with the motor running and process for a minute. Remove 2 cups of the cream and set aside. Add the 3/4 cup peanut butter to the cream in the food processor and blend until smooth.
    To assemble the pie, spread a thin layer of the raspberry jam over the crust. Next, pour the peanut butter cream filling filling over that, then drop some peanut butter and the jam over that by the tsp.  then swirl with a knife.  Place in the freezer to firm up (about 2 hours). Place the other bowl (the plain cream) in the freezer for about 45 minutes and chill until it is the consistency of whipped cream (once it is the proper consistency, place in the fridge until the filling is ready.)
    Once the filling and the cream have chilled long enough, top the filling with the plain cream, and top off with a little more of the jam, jungle peanuts and raspberries before serving.

    For the non-raw filling:

    2 cans full fat organic coconut milk, chilled

    1/4 cup plus 2 Tbsp maple syrup or raw coconut nectar

    pinch sea salt

    2 tsp pure vanilla extract

    2/3 cup plus 3 Tbsp raw coconut butter, warmed to liquid

    3/4 cup peanut butter plus additional for swirl

    peanuts and raspberries for topping

    Use the same crust and raspberry jam recipe for the raw pie.

    For the cream, combine all ingredients but the coconut butter in a food processor and process until smooth. Add the coconut butter slowly with the motor running until incorporated. Remove 2 cups of the cream and set aside in a bowl, covered in the refrigerator.  To the remaining in cream the processor, add the 3/4 cup peanut butter and blend until smooth.

    To assemble the pie, spread a thin layer of the raspberry jam over the crust. Next, pour the peanut butter cream filling filling over that, then drop some peanut butter and the jam over that by the tsp.  then swirl with a knife.  Place in the freezer to firm up (about 2 hours).

    Once the filling has chilled long enough, top the filling with the plain cream, and top off with a little more of the jam, peanuts and raspberries before serving.

    PB and J Pie 1



  • Vegan Double Berry Rhubarb Galette

    Vegan Double Berry Rhubarb Galette

    Galette 1

    I have been really craving pie lately.  A delicious fruit pie with a jammy filling, crisp rich crust, and sweet fruit inside.  I’m not very picky when it comes to the fruit.  It is all good…peaches, cherries, berries.  They all are amazing in a pie in my opinion.  So, I made a sort of pie last weekend.  A lazy person’s pie.  A galette.  So, a tart and a pie made free form, not picky at all and perfect for the mood I was in and the time frame I had.

    Galette 3

      I had about an hour after work to make it, so a non fussy free form crust was ideal. Only rolling out one circle and not having to do anything cutesy with it (not that there is anything wrong with cutesy, I love cutesy but not when I have little time).  I used my gluten free pie crust, and enclosed inside was the most delicious filling combination. Sweet blueberries, tart rhubarb from my Dad’s garden, and some flavorful, jammy strawberries.  Once it had baked and the aroma had permeated the air in my home and it was all bubbly and delicious looking, I was quite excited.

    Galette 5

    It was pure delicious goodness.  The first day I enjoyed it unadorned and I was reminded of how wonderful galettes are.  and the second day, I served some of it with some coconut whipped cream and it was the perfect accompaniment.  I am one of those people who usually always has to have ice cream or whipped cream with their fruit pie, but I was a little lazy the first day.  It was wonderful anyhow even without it.  If you want a delicious pie, but not all the fuss, you must try this.

    Galette 6

    Vegan Double Berry Rhubarb Galette

    Crust:

    2 1/2 cups all purpose gluten free flour*

    1/4 tsp sea salt

    1/4 cup coconut sugar

    7 Tbsp coconut oil in solid state, cut into chunks

    1 Tbsp organic lemon zest

    1 tsp pure vanilla extract

    5-6 Tbsp ice water

    Filling:
    2 cups organic rhubarb, sliced

    1 cup organic strawberries, quartered

    1 cup organic blueberries

    2 Tbsp lemon juice

    1 Tbsp organic lemon zest

    2 tsp pure vanilla extract

    1/4 cup arrowroot starch

    1/2 cup coconut sugar

    pinch of sea salt

    Coconut sugar for sprinkling

    To make crust, combine flour, sea salt, sugar and coconut oil in a bowl, and use a pastry blender to cut into the mixture until it resembles pea sized chunks (you can also use your hands).  Add zest, and vanilla and water and mix into the dough.  Knead a few times until it comes together (you may need to add an additional Tbsp more water).  Shape into and roll out into a 1/4 inch thick circle on a sheet of parchment (you will want to dust the parchment underneath with a little flour and dust the rolling pin too to avoid sticking. If the dough has gotten too warm, place in the refrigerator).  Preheat oven to 375 degrees.

    Place rhubarb and berries, lemon juice, zest, vanilla, arrowroot, sugar and sea salt in a large bowl and toss to combine. Arrange fruit mixture on top of dough on each round, leaving a  1 1/2-inch border all the way around. Fold border over the fruit mixture, overlapping where necessary and pressing gently to adhere the folds (it doesn’t have to be perfect, it is rustic). Brush edges of dough with water, sprinkle with sugar, and bake until crust is deep golden brown and juices are bubbling, 45 minutes or so. Transfer baking sheet to a wire rack to cool the galette. Serve warm or at room temperature.
    *You may use whole wheat pastry flour if you do not wish to make this gluten free.
    Galette 4



  • Raw Raspberry Dream Pie

    Raw Raspberry Dream Pie

    Raspberry Pie

    Cream pies are the perfect thing for summer as far as I am concerned.  But I guess I consider them somewhat of a special thing to make since I don’t make the often.  There was no special occasion last weekend, but I decided to make it special and make a cream pie.  Raspberry cream pie to be precise.  I had the most beautiful raspberries and they were just begging to be used in something magnificent.

    Raspberry Pie 1

    Although the pie might look a little fussy, it is nothing of the sort.  Rather easy to make.  A simple crunchy crust buzzed together in the food processor with few ingredients, and a coconut cream based filling that has little hands on time and just needs to chill before enjoying.

    Raspberry Pie 3

    Let me tell you…this tastes like heaven!  This was my dessert Sunday night and it put me in my happy place.  Vanilla and raspberry scented fluffy cream that melted in my mouth with that crunchy sweet crust and tart fresh berries…the perfect combination.  If you are having a summer party, bring this out, and your guests will love you.

    Raspberry Pie 4

    Raw Raspberry Dream Pie
    Makes one 6 inch pie

    1 six inch deep dish pie plate

    Crust:

    3/4 cup finely shredded dried coconut

    3/4 cup sprouted, dehydrated buckwheat groats

    1/2 cup ground flaxseed

    1 cup soft pitted medjool dates

    1/4 tsp sea salt

    Filling and  Topping:

    4 cups fresh young coconut meat packed*

    1/2 cup fresh coconut water

    1/4 cup plus 2 Tbsp raw coconut nectar, or your choice of raw liquid sweetener

    1/4 tsp himalayan salt or sea salt

    1/2 Tbsp pure vanilla extract and seeds of  a vanilla bean

    3/4 cup raw coconut butter (warmed to liquid)

    2 cups fresh organic raspberries, divided

    2 Tbsp coconut butter

    Additional raspberries for topping

    For the crust, combine all ingredients in the food processor until finely chopped and starting to hold together when squeezed (if it doesn’t you may need a few more dates).  Press the mixture into a 6 inch pie pan or spring form pan greased with coconut oil.

    To make the cream, combine the coconut, coconut water, coconut nectar, sea salt, and vanilla in a food processor and process until smooth.  Add 3/4 cup coconut butter with the motor running and process for a minute. Divide between 2 bowls. Add one back to the food processor and add 1 1/2 cups raspberries, along with 2 Tbsp coconut butter and blend until smooth.  Stir in the remaining 1/2 cup raspberries. Pour the raspberry filling filling over the prepared crust and place in the freezer to firm up (about 2 hours). Place the other bowl in the freezer for about 45 minutes and chill until it is the consistency of whipped cream (once it is the proper consistency, place in the fridge until the filling is ready.
    Once the filling and the cream have chilled long enough, top the filling with the plain cream, and top off with raspberries before serving.
    *If you do not mind this pie not being nut free, and coconut meat is unavailable, you may use 4 cups raw cashews, soaked for 4 hours and drained instead.



  • Vegan Strawberry Rhubarb Mini Pies with Lemon Crust

    Vegan Strawberry Rhubarb Mini Pies with Lemon Crust

    Strawberry Rhubarb Pies 3
    I had tons of strawberries and tons of rhubarb on hand last weekend, and I had a serious craving for strawberry rhubarb pie.  So I had to make some.  Strawberry rhubarb pie has been a favorite of mine ever since I had it in a diner with my Mom when I was about 5.  That sweet tart flavor is not like any other pie, and I was in love after my first piece.  I always ordered that same pie every time I went back there.  Now as an adult I am usually lazy and I just make a strawberry rhubarb crumble if I am going to bake.  But I wanted a pie last weekend.  A double crusted pie. One that I had to roll out the dough.  So I went for it.  I had never used gluten free flour for pie dough before since it has actually been about 3 years since I actually baked a pie (sad I know), but I gave it a go this time.  I made the crust lemon scented since lemon loves strawberries and rhubarb. 
    Strawberry Rhubarb Pies
    Strawberry Rhubarb Pies 1 Strawberry Rhubarb Pies 2
    It was actually pretty simple to make and it came together quick.  It looked perfect when it went into the oven but was cracked and had lots of character when it came out.  Just as a pie should be.  Bubbling filling oozing from it just begging to be eaten once cool enough to handle.  And it was delicious!  Even without any ice cream (which is what I usually have to top it off with but I didn’t have time to make any last week) it was wonderful.  Enjoy this still a little warm from the oven and you will be set! 
       Strawberry Rhubarb Pies 5 
    Vegan Strawberry Rhubarb Mini Pies with Lemon Crust
    four mini pies
     
    Crust:
    2 1/2 cups all purpose gluten free flour
    3 Tbsp coconut sugar
    1 tsp sea salt
    14 Tbsp coconut oil, in its solid form
    1 Tbsp pure vanilla extract
    1 Tbsp lemon zest

    about 7-8 Tbsp cold lemon juice

    Filling:
    2 cups sliced rhubarb
    2 cups quartered strawberries
    1/3 cup coconut sugar
    1 Tbsp pure vanilla extract
    the seeds of one vanilla bean
    juice of one small lemon
    a pinch of sea salt
    3 Tbsp arrowroot starch

    coconut milk, for brushing
     coconut sugar, for topping

    To make the crust, in a large bowl, mix together flour, sugar, sea salt, and lemon zest.  Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces.  Mix in vanilla and just enough lemon juice to create a smooth dough that holds together but isn’t too sticky.  Add a touch of water if needed, and knead slightly until a smooth dough is created.  Divide into 8 pieces and shape into rounds. 
    Roll each out into a 5-6 inch round using parchment underneath and floured rolling pin.  Place bottom crust into four 4 inch pie pans and fit to edges (being careful since gluten free dough is more fragile). If it tears, no worries, just press it back together anc patch it up.
    Preheat oven to 400 degrees.  To make filling, mix together all ingredients in a large bowl.  Pour filling into bottom crust, then carefully place top crust over and press together.  Cut vents into the top crust with a knife. Brush top crust with a little coconut milk, and sprinkle with sugar.  Place in the oven.  Bake for 45 minutes (checking after 20 and if they are very brown, if they are tent with foil) until bubbling and fruit is tender.  Remove from oven and let cool on a wire rack for at least and hour. 
    Strawberry Rhubarb Pies 7



  • Raw Matcha Coconut Cream Pie

    Raw Matcha Coconut Cream Pie

    Matcha coconut lattes are amazing, and one of my favorite warm drinks lately. If I want something a bit jazzier than tea since I don’t drink coffee they do the trick.  The sweet flavor of the coconut along with the earthy matcha is simply heavenly!  Which got me to thinking, a coconut cream pie with matcha would be amazing.  I had to make one.

    So that is what I made last weekend.  The most luscious pie I have made in a while with two of my favorite flavors involved.  This pie was pretty simple.  A classic raw pie crust, filled with a matcha laced coconut cream and large flake coconut like a classic coconut cream pie topped off with more coconut cream.  It was one of the best coconut cream pies I have made, and I have made quite a few.

    Billows of coconut whipped cream are one of my favorite things, bring matcha to the party and put it in a crust even better!  If you are a coconut cream pie fan, or a green tea fan, you must try this! It is perfect for spring, and I think it would make the perfect finale to an Easter brunch or dinner.

    Raw Matcha Coconut Cream Pie
    Makes one 6 inch pie

    1 six inch deep dish pie plate

    Crust:
    3/4 cup finely shredded dried coconut
    3/4 cup sprouted, dehydrated buckwheat groats
    1/2 cup ground flaxseed
    1 cup soft pitted medjool dates
    1/4 tsp sea salt

    Filling and  Topping:
    4 cups fresh young coconut meat packed*
    1/2 cup fresh coconut water
    1/4 cup plus 2 Tbsp raw coconut nectar, or your choice of raw liquid sweetener
    1/4 tsp himalayan salt or sea salt
    1/2 Tbsp pure vanilla extract and seeds of  a vanilla bean
    2/3 cup  plus 2 Tbsp raw coconut butter (warmed to liquid)

    1 Tbsp matcha powder
    1 cup large dried coconut flakes

    Additional matcha and coconut flakes for serving

    For the crust, combine all ingredients in the food processor until finely chopped and starting to hold together when squeezed (if it doesn’t you may need a few more dates).  Press the mixture into a 6 inch pie pan or spring form pan greased with coconut oil.

    To make the cream, combine the coconut, coconut water, coconut nectar, sea salt, vanilla and process until smooth.  Add the coconut butter with the motor running and process for a minute. Divide between 2 bowls. Whisk the matcha powder into one, then fold the coconut into it.  Pour the matcha filling over the prepared crust and place in the freezer to firm up (about an hour). Place the other bowl in the freezer for about 45 minutes and chill until it is the consistency of whipped cream.
    Once the filling and the cream have chilled long enough, top the filling with the plain cream, dust with a little matcha powder, and top with more large flake coconut before serving.
    *If you do not mind this pie not being nut free, and coconut meat is unavailable, you may use 4 cups raw cashews, soaked for 4 hours and drained instead.